Plated roasted pork with vegetables with a glass of wine and a bottle of bottle in a Fall setting

Fall Collection Recipes

Welcome the season with Little Vineyards’ Fall Collection—an autumn-inspired selection of one of our favorite family recipes, thoughtfully paired with our handcrafted wines. As the air turns crisp and the leaves begin to change, these comforting dishes celebrate the flavors of the season-all perfect companions to our bold reds. Whether you’re hosting a cozy dinner at home or gathering with friends around the table, our fall pairings are here to bring warmth, flavor, and a little wine country magic to every meal.

Ingredients

2 pork tenderloins ( about 2 lbs total)
2 tbsp olive oil
3 cloves of garlic, minced
1 tbsp fresh thyme, chopped
1 tbsp Dijon mustard
1 tsp sale and 1/2 tsp black pepper
2 cups butternut squash, cubed
2 firm apples ( Honeycrisp or Pink Lady) sliced thick
1 red onion, cut into wedges
2 tbsp balsamic vinegar
1/2 cup chicken stock
Splash of Little Vineyards Petite-Sirah Zinfandel

Instructions

Heat oven to 400 F
Mix olive oil, garlic, rosemary, thyme, mustard, salt and pepper: rub over pork.
Arrange squash, apples, and onion on a sheet pan: season with salt and pepper.
Place pork on top, Roast 25-30 min. until porl is 145 F
Rest pork 5 min. Meanwhile, simmer pan juices with balsamic, stock and a splash of wine.
Slice pork. Serve with roasted apples, squash, and sauce.