Lifestyles

What's the fall season without apples and cider? Add them to pork with a hint of rosemary for a real treat. The pork tenderloin is butterflied for quick cooking.

My family loves spaghetti squash. Its nutty-flavored flesh turns into long strands when cooked. I use the microwave -- no peeling necessary. If you can find only a large squash, leftovers freeze well.

Of the many varieties of apples available, Rome and Golden Delicious are among the best for cooking, as they hold their shape.

Pork with a sweet fruit sauce needs a very fruity wine -- maybe a shiraz.

Cider Pork

• 3/4 pound pork tenderloin

• 2 tablespoons flour

• 1 teaspoon dried rosemary

• 2 teaspoons olive oil

• 1 cup apple cider

• 1 medium Golden Delicious or Rome apple, cored and sliced

Remove the visible fat from the pork. Butterfly the tenderloin by cutting it nearly in half lengthwise and opening it like a book. Do not cut all the way through. Dip both sides of the pork in the flour and sprinkle with the rosemary.

Heat the oil over medium-high in a skillet just big enough to fit the pork snugly. Brown the pork on both sides, for about 2 minutes. Add the cider and bring to a simmer. Reduce the heat to low and cover with a lid. Cook for 10 minutes.

Remove the pork to a cutting board and add the apple slices to the pan. Raise the heat to high and reduce the liquid by half. Carve the pork and spoon the sauce and apples on top.

Makes 2 servings.

Nutrition information per serving: 312 calories (16 percent from fat), 6 grams fat (1gram saturated), 108 milligrams cholesterol, 37 grams protein, 27 grams carbohydrates, 2 grams dietary fiber, 96 milligrams sodium.

Walnut-Crusted Spaghetti Squash

• 1 3/4 pound spaghetti squash (3 cups cooked)

• 2 teaspoons olive oil

• Salt and freshly ground black pepper, to taste

• 2 green onions, sliced

• 2 tablespoons walnuts, broken into small pieces

Prick the squash in several places and wrap in a paper towel. Microwave on high for 5 minutes. Remove, let rest a minute and cut in half lengthwise. Scrape out the seeds with a spoon and discard.

Scrape out the flesh with a fork (it will come out in strands) and place in a microwave-safe bowl. Add the olive oil and season with salt and pepper. Microwave on high for 2 minutes. Remove and stir in the green onions. Sprinkle the walnuts on top and serve.

Makes 2 servings.

Nutrition information per serving: 144 calories (64 percent from fat), 10 grams fat (1 gram saturated), 0 milligrams cholesterol, 3 grams protein, 13 grams carbohydrates, 1 gram dietary fiber, 30 milligrams sodium.

Linda Gassenheimer is a food writer for McClatchy Newspapers.

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