Recipe: Pecan-Stuffed Pork Loin with Apple Cider Reduction and Roasted Acorn SquashDescription: Tender pork loin stuffed with a savory pecan and cornbread mixture, served with apple cider reduction and roasted acorn squash rings.Serves: 4 people Total Time: 85Difficulty: Easy to follow Ingredients needed: 1 kilogram pork loin, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 cup cornbread, 0.5 cup pecans, 1 tablespoon sage, 1 whole acorn squash, 2 tablespoon olive oil, 1 cup apple ciderInstructions: Preheat the oven to 180°C (356°F). Butterfly the pork loin and season with salt and black pepper. In a bowl, mix together crumbled cornbread, chopped pecans, chopped sage, and a pinch of salt. Spread the stuffing mixture onto the butterflied pork loin, roll it up tightly and secure with kitchen twine. Place the stuffed pork loin in a roasting pan and roast for 45-50 minutes, until the internal temperature reaches 145°F. Meanwhile, slice the acorn squash into rings, remove seeds, and toss with olive oil, salt, and black pepper. Arrange squash rings on a baking sheet and roast for 25-30 minutes, turning halfway through. In a saucepan, bring apple cider to a boil, then reduce to simmer until it thickens to a sauce consistency. Remove pork from oven, let rest for 10 minutes, then slice and serve with apple cider reduction and roasted acorn squash.Perfect for: Meal planning, weekly preparation, home cooking Tags: American, comfort food, autumnThis Pecan-Stuffed Pork Loin with Apple Cider Reduction and Roasted Acorn Squash recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 85 minutes. Great for weekly meal prep and family dinners.