Ok. I've got it all in the oven now. I used a full pork loin, pounded it out thin, then made a mushroom duxelle with Porcini mushrooms, shallots and white wine. To help bind it, I used mozzarella. I usually use Gruyere', but I couldn't find it at the store.

 

The sauce is made from apple cider reduction, with Honeycrisp apple chunks, thickened with butter.

 

Then I threw in an Acorn squash with lots of butter, a little salt and pepper.

 

I've got wild rice for my starch.

 

Yes, it should be good! A nice late September type of meal for sure!

 

To be continued.....

 

Nacho!