Tis the season for hearty meals to prepare our bodies for hibernation, or at least to be able to brave the winter...Last night's dish I prepared was definitely fall worthy and filling, but not gut-clenching over the top.
For 2-3 servings
Start off by preparing a brine for the pork. Boil about a quart of liquid (half water, half chicken stock). Mix in 3 heaping tablespoons of kosher salt, 1 heaping tablespoon of dark brown sugar, 1 teaspoon of pepper, and a sprig of fresh rosemary. Let the mixture cool to room temperature, add3/4 lbs. pork and set in fridge anywhere from 6-12 hours.
Preheat oven to 350 F. Remove pork from brine and pat dry, and season with salt, pepper, and finely chopped rosemary and place in buttered roasting pan. Discard brine, it has no use now. I once thought that I needed to use it to cook the meat -- big mistake! Roast pork in oven for about 45 min. Check and once it's on the verge of being done, take it out, let it sit to cool.
For the pasta, start boiling a quart of water in a sauce pan.
Chop 6-7 Cremini mushrooms and cutting 1 acorn squash into 3/4 inch crescents (cut it into half length wise, half again, half again, and then cross wise).
Coat a sautéeing pan with olive oil and turn flame to high. When hot enough, throw in an ear of garlic, let sit for a couple minutes, then throw in the squash, mushroom and a sprig of rosemary. Mix and let it cook.
Water should be boiling for pasta. Use 3/4 lbs of bow tie pasta and cook as directed in the box.
Back to the pork -- should be cool enough to be able to shred with your fingers. Sorry, but fork and knifing it won't give it that hand shredded look. Once fully shredded, throw into pan with mushrooms and squash and cook at low heat.
Once pasta is cooked, drain and add to sauté pan and mix with the rest of the ingredients. And voilà, you've got yourself a mouth-watering savory meal.
