Chef Long makes a seasonal fall dish with Bartlett pear and tender pork loin. Starting with the pork trim off the fat so it’s nice and lean. Next season with salt and pepper on each side add some oil to the pan and sear the loins until their brown on each sides. When the second side of the pork is getting brown, place the pears on top and next the Gorgonzola cheese, then remove the medallions and place them on a sheet pan and in the oven.

For the sauce, deglaze the pan with some apple cider, then scrape the extra pork bits into small piles and then add the au jus sauce. Now pour sauce on plate as a reduction add a small ball of spaghetti squash, cranberry jam, walnuts, and finally place the pork loins down for the final touches in this wonderful fall meal.