Herb encruSted Pork tenderloin

INGREDIENTS 2 pork tenderloins Kosher salt Fresh cracked black pepper 2 tablespoons olive oil Dijon mustard 1 cup fresh parsley

1/8 cup fresh sage 1/8 cup rosemary 2 tablespoons fresh thyme 1/2 cup plain bread crumb 1/2 cup Parmesan cheese

DIRECTIONS Preheat oven to 375 Fahrenheit. Season tenderloin well with salt and pepper and set aside. Heat a large sauté pan over medium high heat for 3 minutes then add the olive oil. Place the tenderloins into the hot pan and sear all the way around the meat until a well browned. Remove the meat from the pan and brush with Dijon mustard, and then allow to rest for 10 minutes. Place the next six ingredients into a food processor and blend until the mixture takes on an even vivid green color. Pour mixture into a shallow pan then roll the tenderloin in the herb crumb mixture until completely coated. Place coated meat on a bake sheet and bake until the internal temperature reaches 160 F. Allow to rest for 10 minutes then slice 1/2-inch medallions.

Baked acorn SquaSh With tarragon Butter

INGREDIENTS

2 acorn squash Kosher salt Fresh ground pepper 4 tablespoons of butter 2 cloves garlic finely minced 4 teaspoons of coarsely chopped tarragon DIRECTIONS Preheat an oven to 350 Fahrenheit. Cut squash in half lengthwise then remove the seeds. Place cut side up into a bake pan with a shallow water bath, approx 1/2 inch deep. Add 1 tablespoon of butter in the well of each half. Season with salt and pepper. Evenly divide the garlic among each half. Add 1 teaspoon of tarragon to each squash half. Bake uncovered for 40 minutes or until the pulp pushes away with the tines of a fork with ease.