It’s October! The children are back in school and for some couples that means an empty house!
So, how can you whip up a healthy meal without spending hours in the kitchen?
Chef Walter Staib, the chief ambassador for Deborah Heart and Lung Center, stopped by Talk Philly with a tasty recipe!
Autumn Salad with Pork Tenderloin
A Recipe by Chef Walter Staib
1 acorn squash
1 yellow beet
1 red beet
6 ounces pork tenderloin, seasoned with pepper
1 head frisee, torn
1 bunch chives, chopped
1 bunch thyme, leaves removed and chopped
1/2 red onion, diced
2 cloves garlic, chopped
¼ cup roasted red peppers
2 Tablespoons walnut oil
2 Tablespoons balsamic vinegar
2 Tablespoons walnuts, toasted
2 teaspoons Roquefort cheese, crumbled
Freshly ground pepper
Preheat oven to 350 degrees. Cut the acorn squash in half and season with freshly ground pepper and lightly spray with nonstick cooking spray. Arrange on a sheet pan and roast for 45 minutes to one hour, or until soft when pierced with a fork. Wrap beets in aluminum foil and roast for 45 minutes, or until soft in the center. Remove vegetables from the oven and let cool. Peel the beets with a paring knife, slice and set aside.
Scrape the flesh from the squash and dice.
Turn oven temperature up to 375 degrees. Spray an ovenproof nonstick skillet with cooking spray and heat over high heat until very hot, but not smoking. Sear the pork tenderloin on all sides until browned. Put entire skillet in the oven and bake until desired doneness, about eight minutes for medium.
To make the salad, toss the walnut oil and balsamic vinegar with the frisee, chives, thyme, garlic, red onion, roasted red peppers and roasted vegetables. Divide between two plates. Top each plate with 1 Tablespoon walnuts and 1 teaspoon Roquefort cheese. Season with freshly ground pepper.
Slice pork tenderloin into 3 ounce portions and serve alongside salad.
Chef’s Note: This meal is easily made ahead so that a couple could enjoy it when they get home from work. To make ahead, combine all salad ingredients expect for frisse, Roquefort and walnuts and let sit overnight. To serve, top salads with walnuts and Roquefort and serve with pork tenderloin.