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The Flavors of Autumn: Pork Loin in Port Wine Reduction Sauce

Greek Stuffed Prosciutto and Fig Jam Pork Roast with a Port Wine Reduction Sauce

Autumn LeavesTis the season for comfort foods. When fall rolls around,  Mother Nature offers up squash, pumpkins, zucchini, apples, peaches, corn, melons and blackberries. The possibilities for creations in the kitchen are simply endless.

We have officially moved in to the cinnamon and clove season, which means apple and pumpkin pies have been steadily rolled of my oven for a week.  The aroma wafting through the house has been divine.

I have been pulling my cookbooks and scrolling through recipe sites and apps on my iPad mini. I’ve assembled a splendid collection of comfort cuisine for the next few weeks, and a delicious pork roast is what we are showing off today.  We have also selected a couple of sides for you to pick and pair as you create your menu.

Greek Stuffed Prosciutto & Fig Jam Pork Roast with a Port Wine Reduction Sauce

Greek Stuffed Prosciutto & Fig Jam Pork Roast with a Port Wine Reduction Sauce

Greek Stuffed Prosciutto and Fig Jam Pork Loin Roll and Port Wine Reduction Sauce by Foodiewife for A Feast for your Eyes.  I don’t need to explain why this is the recipe that caught my eye.  It is a gorgeous dish, the name alone suggests all kinds of goodness and the list of ingredients is absolutely stellar.  When you follow the link to the site, you will see a very well laid out recipe.  The photographs and directions take you through each step painlessly and there is a terrific print feature.

One of the things I love about this dish is that I don’t need to step from my pantry to prepare this as the ingredients are basic.   Ingredients list; pork loin roast, salt and black pepper, prosciutto, fig jam, Greek feta cheese, chopped spinach, garlic, Port wine, chicken stock and unsalted butter.  Recipe and Method

Corn with Bacon and Miso Butter  Photo by: Romula  Yanes

Corn with Bacon and Miso Butter
Photo by: Romula Yanes

Corn with Bacon and Miso Butter Recipe adapted from David Chang Momofuku, New York City by Gourmet Live.  This simple side dish with fresh ingredients is loaded with flavor and only takes a few minutes to toss together.  Ingredients list; thick sliced bacon, unsalted butter, white miso ( fermented soy bean paste ), small onion, ears of corn kernels cut from cobs, black pepper, water and scallions.  Recipe and Method

Orange Pumpkin Cloverleafs  Photo:  Romulo Yanes

Orange Pumpkin Cloverleafs
Photo: Romulo Yanes

Orange Pumpkin Cloverleafs by Ruth Cousineau for Gourmet Live.  I couldn’t resist staying with Gourmet on this post and showcasing their soft and subtly flavored cloverleaf rolls.  These would make a welcome addition to any dinner table and companion to any item on your autumn menu.  Ingredients list;  butter, active dry yeast, milk, honey or sugar, all-purpose flour, salt, pure pumpkin, eggs, orange zest, orange juice and water.  Full Recipe and Method

Buttermilk Mashed Potatoes

Buttermilk Mashed Potatoes

Buttermilk Mashed Potatoes by Picky Cook.  Potatoes are my ultimate comfort food and I love that they can be dressed up or left plain to pair with anything on the menu.  This is a simple recipe where little additions can be made, depending on the other flavors on your table.  Example;  Garlic, cheeses or citrus zest.  Ingredients List; salt, potatoes, milk, unsalted butter, buttermilk and ground black pepper.  Full Recipe and Method

Blackberry and Apple Cake Photo by: James Oseland

Blackberry and Apple Cake
Photo by: James Oseland

Blackberry and Apple Cake by Saveur Magazine.  Here in the Northwest  wild blackberries are still on the vine and tumbling out of bins at local farmers markets.  So finding a moist dessert cake that combines two of my fave flavors for fall is sheer delight.  Ingredients List; unsalted butter, fresh blackberries, dark brown sugar, Granny Smith apples, apple brandy, cake flour, baking powder, cinnamon, fine salt, milk, vanilla, zest of a lemon, superfine sugar, eggs and Crème fraîche for garnish.  Full Recipe and Method

 

About Basil & Salt Magazine (799 Articles)
Basil & Salt Magazine is filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year. ~Please join us and poke the 'subscribe' button on the menu to receive exclusive content found only on our printed pages.

1 Comment on The Flavors of Autumn: Pork Loin in Port Wine Reduction Sauce

  1. Adore comfort food – even where I live where it’s 38 C right now. This is just the kind of food I like to eat (and have a bottle of port I need to use up)

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