I find this time of year to be a thoughtful one. We are starting to stay indoors just a little bit longer. Being close to those we love a little more often. It is that time when cooking takes on the smell of cinammon and sage after an August full of basil.
The house smells like dinner (in a good way) long before you sit down at the table.
I made something today that I have not made in years, stuffed pork tenderloin. It had all of the qualities that I mentioned above and it tasted so good with steamed brocoli and carrots.
I took two pork tenders and sliced them down the centre, but not all the way through. Just opening them up so they are flatter and twice the width. Place in a casserole. In a saucepan melt 1/4 c butter and add half of a chopped onion and 1/4 c of chopped celery. Add a little sage and savory, salt and pepper. Turn the heat off and add two cups of finely chopped bread crumbs, a handful of raisins and one chopped apple, skin removed. Mix together and place and or pack on top of the first tenderloin. Plunk the second tender on top. Wrap four pieces of bacon around the two tenders, almost like a ribbon and secure with toothpicks. Bake for about twenty minutes...Enjoy!