Pork pairs particularly well with pumpkin spice.
A quick note on canned pumpkin purée. While a great pumpkin can yield great homemade purée, I often reach for canned when fixing a dish. It is readily available and consistent in flavor, texture and moisture content, whereas actual squash varies.
From the story: Pumpkin pie spice isn’t just for fall lattes
Spiced pork tenderloin with roasted apples
Heat the oven to 425 degrees. In a large bowl, combine the 3 tablespoons olive oil, garlic, cinnamon, nutmeg, ginger, allspice, salt and maple syrup. Add the tenderloins to the bowl and toss them with the spice mix to coat.
Heat a large oven-proof sauté pan (large enough to hold the tenderloins and apples) over medium-high heat until hot. Add enough oil to just coat the surface, then add the tenderloins and sear on all sides.
While the pork is searing, toss the apples in the large bowl with any remaining spice mix to coat. When the tenderloins are seared, remove the pan from heat and scatter the apples around the tenderloins in the pan.
Place the pan in the oven and roast until a thermometer inserted in the center of the tenderloins reaches 140 degrees, 20 to 25 minutes, or to desired doneness.
Remove the pan from the oven and remove the tenderloins and apples from the pan to a platter or cutting board to rest. Place the pan on the stove over medium-high heat. Deglaze the pan with the white wine, scraping the bottom of the pan to dislodge any browned bits. Stir in the chicken broth and simmer until the sauce is reduced by about two-thirds and slightly thickened, about 3 minutes. Remove the pan from heat and stir in the butter bits to further thicken the sauce and add a nice sheen.
Gently toss the apples with the sauce to coat, and place the apples on a platter. Slice the tenderloins and arrange with the apples on the platter.
In a medium saucepan, bring the vegetable broth to a simmer over medium heat.
Meanwhile, in a large heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat. Stir in the onion and garlic, and cook, stirring frequently, until the onion is translucent and just begins to color, 8 to 10 minutes.
Stir in the rice and nutmeg and cook, stirring frequently and coating the rice with the fat, until the rice just begins to toast, about 3 minutes.
Add the wine and continue to stir, cooking until the wine is mostly absorbed.
Add a ladleful of broth and cook, stirring constantly, until the broth is almost completely absorbed. Continue adding an additional ladle of broth as each is absorbed by the rice.
After 10 minutes of cooking the rice, stir in 1 cup of the pumpkin purée with another ladle of broth. Season with one-half teaspoon salt and a pinch of pepper.
Continue cooking the rice, stirring in additional broth as needed, until the rice is slightly al dente, about another 10 minutes.
Stir in the remaining purée, the chopped walnuts and 2 tablespoons walnut oil. Season as desired, and stir in additonal broth as desired for a creamy consistency. Serve each portion with a light drizzle of walnut oil and a sprinkling of freshly grated cheese.
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