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.Â I did increase the amount of maple syrup and sage in the marinade to 1/4 cup and 2 tsp fresh sage.