Maple sage pork tenderloin, roasted butternut squash soup with garam masala, savory baked apples, and brussels sprouts. We had friends over for dinner, so it was a perfect excuse to really go all out and plan a bunch of things I wouldn’t normally make. And I have to say, I picked some winners for this dinner. I love that combination of sweet and savory and this all worked together really well.

The soup was the most labor intensive and a bit on the sweet side. I would cut the amount of apples in half if I made it again. The savory apples were fantastic and weren’t too much work. You could easily just make the filling and have it as a side or a dish, or stuff it in a bird instead of an apple. The pork was super easy.  I did increase the amount of maple syrup and sage in the marinade to 1/4 cup and 2 tsp fresh sage.


Maple-Sage Roasted Pork Tenderloin

Roasted Butternut Squash Soup w/ Apples and Garam Masala

Savory Baked Apples

Brussels Sprouts with Bacon, Garlic, and Shallots


2 thoughts on “Maple Sage Pork, Squash Soup, & Stuffed Apples

  1. OMG…such an amazing meal. Everything complimented each other really well. The pork was tender and had amazing flavor, but my favorite was the rice stuffing in the apple. I could’ve eaten a whole bowl of just that. The entire meal was an AMAZING combination of different flavors. Two thumbs up! YUM!

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