Pork tenderloin

We're getting to the end of sharing our holiday meals - I promise! Aside from the pictures being slightly festive with Christmas dishes and place mats these meals are all hardy options to make throughout the winter. This particular dinner was made when we hosted a local couple that we're friends with. We usually don't entertain with appetizers but I had a busy day and knew that dinner wouldn't be on time so thought we should have something on hand when our guests arrived.

Sharp cheddar cheese ball, creamy Toscano cheese
summer sausage, pita chips and olive variety.

Pork loin rubbed in sage, salt and pepper with olive oil
Roasted butternut squash, quinoa, and arugula

   Serves 4
2 c ¼"-cubed butternut squash
2 tsp olive oil
¼ tsp black pepper
¼ tsp sea salt
1 tbsp honey
¼ c diced scallions
1 c cooked quinoa
¼ c pecan pieces
2-3 c arugula
⅓ c crumbled feta we used goat cheese

   Preheat oven to 425˚. Toss butternut squash with olive oil, black pepper, and sea salt. Spread into a single layer in a roasting pan or on a baking tray. Bake until butternut squash is tender and lightly browning, 30-35 minutes.
   Remove from oven and toss butternut squash with honey and scallions until butternut squash is coated. Add in quinoa and pecans and stir.
   In a large bowl, combine arugula with butternut squash mixture and feta. Drizzle with olive oil and toss everything together.

Preacher cookies and eggnog cake


  1. Wish I had been there too!

  2. That pork tenderloin looks amazing! Putting that on my list to try.

  3. That pork tenderloin looks amazing! Putting that on my list to try.