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Autumn Salad with Pork Tenderloin

1 acorn squash

1 yellow beet

1 red beet

6 oz pork tenderloin, seasoned with pepper

1 head frisee, torn

1 bunch chives, chopped

1 bunch thyme, leaves removed and chopped

1/2 red onion, diced

2 cloves garlic, chopped

1/4 cup roasted red peppers

2 Tbsp walnut oil

2 Tbsp balsamic vinegar

2 Tbsp walnuts, toasted

2 tsp Roquefort cheese, crumbled

Freshly ground pepper

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Note: This meal is easily made ahead of time: Combine all salad ingredients expect for frisse, Roquefort and walnuts and let sit overnight. To serve, top salads with walnuts and Roquefort and serve with pork tenderloin.

Preheat oven to 350 degrees. Cut the acorn squash in half and season with pepper and spray with nonstick cooking spray. Arrange on a sheet pan and roast for 45 minutes to one hour, or until soft when pierced with a fork. Wrap beets in aluminum foil and roast for 45 minutes, or until soft in the center. Remove vegetables from the oven and let cool. Peel the beets with a paring knife, slice and set aside. Scrape the flesh from the squash and dice. Turn oven temperature up to 375 degrees. Spray an ovenproof nonstick skillet with cooking spray and heat over high heat until very hot, but not smoking. Sear the pork tenderloin on all sides until browned. Put entire skillet in the oven and bake until desired doneness, about eight minutes for medium.

To make the salad, toss the walnut oil and balsamic vinegar with the frisee, chives, thyme, garlic, red onion, roasted red peppers and roasted vegetables. Divide between two plates. Top each plate with 1 Tablespoon walnuts and 1/2 teaspoon Roquefort cheese. Season with freshly ground pepper. Slice pork tenderloin into 3 ounce portions and serve alongside salad. Serves 2