Rosemary Pork Loin and full fall meal Recipe

So I think we can all agree it's full on fall at this point. Thanksgiving just happened. There is so much squash happening everywhere and it's the perfect time to show you how to incorporate all those elements of fall flavors into a full meal. I've had this little beauty of a meal tucked away for months now. Yes, months. It was a project that didn't end up panning out, shot in summer, for the typical project needs that are months in advance. But I loved this recipe for a healthy fall meal so much, it seemed a waste to not share it with anyone at all. This meal should take you about 30 minutes to put together and a lot of it is chilling and waiting for the pork to cook. Just the thing you need for right before Thanksgiving!

Now while I tested these recipes with a specific dressing  brand, you absolutely do not need to purchase it. It cuts down on prep time, but basically make a vinaigrette, heavier on the olive oil with the flavors mentioned (either lemon or black pepper). It's still going to be delicious. 

Rosemary Garlic Pork Loin

/// Ingredients ///

• 2 garlic cloves, minced 
• 2 tsp fresh rosemary, minced
• 1/2 tsp sea salt
• 3 T Tessemae's cracked pepper dressing
• 12 oz Porkloin (trimmed)
• 2 tsp olive oil 

/// Directions /// Combine garlic, rosemary, salt, and dressing into a bowl. Stir to combine. Add olive oil to a heated, non-stick pan like cast iron, on the stove over medium high heat . Rub rosemary mixture over pork loin and sear and brown pork loin on all sides for a total of about six minutes. Bake at 400ºF for 12-15 minutes or until the internal temperature reads 145ºF. Let rest for three to five minutes before slicing. 

Roasted Olive Oil Butternut Squash

/// Ingredients ///

• 3 cups, 1 inch cubes of butternut squash (12 ounces)
• 2 tsp olive oil
• salt and pepper to taste

/// Directions /// Preheat oven to 400°F. Place squash cubes in a large, rimmed baking sheet. Toss with oil, salt and pepper and spread out in a single layer. Roast, turning pieces over occasionally, until tender and golden brown, about 30 minutes.

Shaved Brussels Sprouts Salad

/// Ingredients ///

• 3 cups shredded brussels sprouts (5 ounces)
• 3 T Tessemae's lemon garlic dressing
• 1/4 cup walnuts, chopped (1 ounce)
• 1/2 Fuji apple, chopped (2.5 ounces or 1/2 cup)

/// Directions /// Add ingredients to bowl and mix to combine.