I realized halfway through this tasty meal that I'd completely forgotten to photograph it. Oops. Perhaps that says something about how excited I was to eat it? For the pork, I used the same dry rub that I use when I make pulled pork sandwiches, based on this recipe from Tyler Florence at foodnetwork.com. I served a chipotle-lingonberry sauce with the pork, one of the many things I've done with the gallon (literally!) of lingonberries that we picked last weekend. I based the sauce on this recipe from epicurious.com that uses cranberries--I made the chipotle-cranberry sauce last Thanksgiving and, with the exception of my mother-in-law, everyone loved it. If you're looking for something a little different to add to your Thanksgiving table this year, I recommend it. But if your mother-in-law doesn't enjoy tart foods and you don't want to see her make a terrible face as she tries to force it down, make sure she doesn't get any. (Hi Jackie!)
I was initially going to make delicata squash with oranges and pistachios, but I couldn't resist making the roasted delicata squash and onions that I made and loved a couple of weeks ago. Both recipes are from eatingwell.com, and I'll get around to making the dish with oranges soon, but I'm glad I made the recipe with onions last night. It's as good as I remembered. I followed the recipe exactly, so head on over to eatingwell.com and make it yourself. We also had roasted asparagus (toss asparagus spears with olive oil, salt, and pepper, and roast on a baking sheet for 7 to 8 minutes or until crisp-tender and slightly browned; sprinkle with lemon juice before serving) and a salad of mixed greens, gorgonzola, and pepitas tossed with pomegranate vinaigrette.
Thanks to those of you who have sent in casserole recipes and lingonberry suggestions this week! I've been up to my ears in lingonberries, and thus far have made lingonberry jam, chipotle-lingonberry sauce, and pumpkin-lingonberry bread. I tried lingonberries in my oatmeal one morning, which was not a good idea--a bit too tart. I transferred the remaining 5 cups of berries to the freezer, and since the pumpkin-lingonberry bread was so delicious, I'll likely use them for baking. In lieu of a dinner photo from last night, I'll include the bread recipe, which was based on this pumpkin-cranberry bread from eatingwell.com.
Fresh lingonberries, sorted and ready for action...
A few of the many, many jars of lingonberry jam...
Delicious pumpkin-lingonberry bread, hot from the oven...
Addendum: Today's lunch, cleverly disguised as last night's dinner:
Last but not least, chipotle-lingonberry sauce...
Spice-Rubbed Pork Tenderloin
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon brown sugar
1 teaspoon dry mustard
1/4 teaspoon salt
1 1/4 pounds pork tenderloin, trimmed of visible fat
1 teaspoon olive oil
Chipotle-lingonberry sauce, for serving (recipe follows)
Preheat the oven to 450°F.
In a small bowl, mix together the smoked paprika, garlic powder, brown sugar, dry mustard, and salt. Rub the seasoning all over the pork, pressing gently so the seasoning adheres well to the meat.
Heat the oil in a large oven-safe skillet over medium-high heat. Put the pork in the skillet and sear each side, using tongs to turn the meat, about 4 to 5 minutes total. Transfer skillet to the oven, and roast until a meat thermometer inserted into the thickest part of the pork reads 150°F, about 10 minutes. Let rest at least 5 minutes before slicing. Serve with chipotle-lingonberry sauce.
Makes 4 servings.
3 cups fresh or frozen lingonberries or 1 12-ounce package fresh or frozen cranberries
1 1/3 cups sugar
2 chipotle chiles canned in adobo, minced
3 tablespoons fresh lemon juice
1 small garlic clove, chopped
1/4 teaspoon (generous) ground cinnamon
1/4 teaspoon (generous) ground cumin
Combine all ingredients in heavy medium saucepan and stir over medium heat until sugar dissolves. Continue cooking until lingonberries (or cranberries) begin to pop, stirring occasionally, about 5 minutes. Reduce heat slightly, and simmer until sauce thickens and flavors meld, stirring often, 10 to 15 minutes. Serve warm or chilled. DO AHEAD: Can be made 1 week ahead. Keep chilled.
Makes about 2 cups.
1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
2 cups packed brown sugar
1 tablespoon baking powder
2 teaspoons baking soda
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 15- or 16-ounce can plain pumpkin puree, (1 1/2 cups)
1 cup nonfat plain yogurt
1/3 cup canola oil
2 large eggs
2 large egg whites
2 cups fresh or frozen lingonberries or dried cranberries
Preheat oven to 350°F. Coat two 9-by-5-inch loaf pans with cooking spray; dust with flour and tap out the excess.
Combine all-purpose and whole-wheat flours, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a mixing bowl; mix well, breaking up any lumps of brown sugar with your fingertips. Whisk together pumpkin, yogurt, oil, eggs, and egg whites in another bowl until well combined. Stir the pumpkin mixture and lingonberries (or cranberries) into the dry ingredients until completely blended, but do not overmix. Divide the batter between the loaf pans, smoothing the tops with a spatula. Bake until a skewer inserted in the center comes out clean, 55 to 65 minutes. Let the loaves rest in the pans for 5 minutes; turn them out onto a wire rack to cool completely.
Makes 2 loaves.