Practice Now for Thanksgiving with These Two Fall Recipes

If you’re among the anything-but turkey-for-Thanksgiving contingent, here’s a chance to practice two fall recipes that are could easily compete for Best of the Feast. They’re from Livermore resident Leslie Dabney, aka the Vineyard Mom, whose farm-to-table recipes promoting local farmers’ markets are a hit with followers of her frequent podcasts and TV appearances and IG posts @thevineyardmomliving. These recipes for Pork Tenderloin with Cranberry-Wine Sauce and Roast Butternut Squash Stuffed with Italian Sausage are celebration ready and come complete with wine-pairing suggestions.

 

Pork Tenderloin with Cranberry-Wine Sauce

 

 

Recipe by Leslie Dabney, the Vineyard Mom @thevineyardmomliving on IG

Serves 4

• 1–1½ pounds trimmed pork tenderloin
• 2 tablespoons Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon plus 1 teaspoon chopped fresh rosemary, divided
• 1 tablespoon plus 1 teaspoon chopped fresh sage, divided
• 1 tablespoon plus 1 teaspoon chopped fresh parsley, divided (plus more for garnish)
• 2 tablespoons canola or vegetable oil, divided
• 1 cup fresh cranberries
• 1 teaspoon sugar
• 1 small shallot, minced
• ½ cup chicken stock
• ½ cup red wine (Petite Sirah recommended)
• 1 tablespoon butter
• Chopped parsley for garnish

Preheat the oven to 450°F.

Pat the pork tenderloin dry with paper towels. Brush Dijon mustard on all sides of the pork loin and sprinkle with salt and pepper. Place 1 tablespoon each of the chopped rosemary, sage, and parsley on a cutting board and roll the pork loin in the herbs, pressing to adhere.

Heat 1 tablespoon of oil in a large sauté pan on medium-high heat. Add the pork, turning it occasionally until browned on all sides. This will take approximately 5 minutes. Line a baking sheet with parchment or foil and place pork in the center. Roast pork until an instant-read thermometer registers 145°F in the thickest part of the meat. This will take 15-18 minutes.

Meanwhile, return the sauté pan with the pork drippings to the heat and add the remaining tablespoon of oil. Add the cranberries and cook until they soften, about 2 minutes. Add the shallots and sauté for 2 more minutes. Add sugar and the additional 1 teaspoon chopped herbs. Cook for 1 minute. Stir in broth and wine. Cook until the liquid has reduced by half. This will take approximately 3-4 minutes. Stir in the butter.

Slice the pork and serve with the sauce.

Pair with a 2021 Concannon Vineyards Petite Sirah or 2021 Rodney Strong Old Vines Zinfandel.

 

 

Roast Butternut Squash Stuffed with Italian Sausage

 

Recipe by Leslie Dabney, the Vineyard Mom @thevineyardmomliving on IG

Serves 2–4

• 1 butternut squash
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon pepper

Filling:

• 1 tablespoon extra virgin olive oil
• ½ pound ground Italian sausage
• ⅓ cup onion, finely chopped
• 3 garlic cloves, finely minced
• ½ yellow bell pepper, finely chopped
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 2 cups chopped kale, remove tough stems
• 1 cup chopped green apple like Granny Smith
• 1 tablespoon chopped fresh sage, plus some for garnish
• ¼ cup dried cranberries 2 tablespoons chopped pecans

Preheat oven to 400°F.

Cut the squash in half lengthwise. Remove the seeds with a spoon. Brush the cut sides of the squash with the extra virgin olive oil and sprinkle with the salt and pepper. Place the butternut squash halves on a foil-lined baking sheet cut side up and bake for 40-45 minutes or until the flesh is tender. Make the filling while the squash is in the oven.

Heat the extra virgin olive oil in a large sauté pan on medium high. Add the sausage and break it up with a wooden spoon. Cook until browned. Add onions, bell pepper, and garlic and sauté for 3 more minutes. Season with salt and pepper. Add kale and apples to the pan and sauté another 3-4 minutes. Remove the pan from the heat and add the sage, cranberries and pecans. Stir to combine.

When the squash halves are done roasting, remove them from the oven and scrape some of the flesh out so there is room for the stuffing. Stuff the squash with the filling and garnish with additional sage. Serve paired with a 2023 Truss Pinot Noir or 2022 Oberon Los Carneros Chardonnay.