​As for side dishes, I opted for oven roasted red skinned potatoes. I purchased potatoes that were no bigger than three inches in diameter and par cooked them on the stove top in a pot covering the potatoes with water and seasoned with a bit of salt. Once I could easily pierce the skin with a knife, I removed the potatoes to drain and cool. I quartered the potatoes and seasoned them with salt, pepper, freshly chopped rosemary (to complement the seasoning in the pork) and about 2 tablespoons of olive oil. I tossed everything together and spread them out on a sheet pan for baking in the oven.
 
For a green vegetable I went with Cider-Glazed Brussel Sprouts by Lindsey Heuck of The New York Times/NYT Cooking. Besides the sprouts and apple cider, you’ll need olive oil, kosher salt, black pepper, unsalted butter, shallots, apple cider vinegar and Dijon mustard. The sprouts are trimmed and halved, quartered if too large, and tossed with salt, pepper and olive oil. The Brussel sprouts roast in the oven for approximately 25-35 minutes.
 
In the meantime, the apple cider glazed is prepared. Be warned, although the recipe says the sauce should reduce to 3/4 cup in 15 to 20 minutes, mine took at least an hour to reduce. The sauce starts by sautéing shallots in butter until tender. The apple cider, cider vinegar, mustard and salt and pepper are whisked together before adding to the shallot mixture. You can make the sauce ahead and store covered in the refrigerator. It just needs to be reheated before using. If too thick, a tiny bit of water or stock can be added.
 
I must say, the Brussels were the hit of the dinner. The glazed softened the taste and gave the sprouts a delightful taste, but took the bite out of them. They were so good, my sister-in-law asked for the recipe to make for Thanksgiving dinner.
 
Overall, the dinner was a success. My brother, who has an affinity for chocolate chip cookies, loved the German Chocolate Cookies. The financiers were something new to them both and they enjoyed those too. A nice menu that was easy to prepare.

​Pork Tenderloin Stuffed with Herbs and Capers
“Putting the Tender in Pork Tenderloin,” by Melissa Clark
The New York Time/A Good Appetite column
 
Yield: 4 Servings
Time: 45 Minutes
 
Ingredients
1¾ pounds pork tenderloin
1 teaspoon kosher salt, more to taste
½ teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
4 shallots, minced
2½ tablespoons minced capers, plus a splash of their liquid
2½ teaspoons chopped sage
1½ teaspoons chopped rosemary
1½ teaspoons chopped thyme, more for serving
1 garlic clove, finely grated or minced
1 tablespoon dry white wine or vermouth (or use more stock)
¼ cup freshly squeezed orange juice
¼ cup pork, chicken or other meat stock
1 to 2tablespoons butter
Squeeze of fresh lemon juice (optional)

​Preparation

1. Heat oven to 375 degrees. Slice pork tenderloin lengthwise to butterfly it, but don't quite slice all the way through: The 2 pieces should remain attached. Season with salt and pepper, then let sit while you prepare filling.
2. In a large, oven-safe skillet, heat 2 tablespoons oil over medium-high heat. Stir in shallots, ½ tablespoon capers, 2 teaspoons sage, 1 teaspoon rosemary, 1 teaspoon thyme and salt and pepper to taste. Stirring frequently, cook until shallots start to brown, about 5 minutes, then stir in garlic and cook until fragrant, about 1 minute. (Adjust heat if necessary to prevent burning.) Transfer to a plate to cool slightly. Wipe out skillet and reserve.
3. Spread cooled filling evenly on pork, then close pork, along the hinge, like a book. Then fold the thinner end up against the thicker portion so that pork is the same width all over. Tie with kitchen twine at 1½-inch intervals.
4. In the same skillet, heat remaining 1 tablespoon oil over medium heat until oil is hot but not smoking. Place tenderloin seam-side up in the skillet, then transfer to oven and roast for 15 minutes. Flip pork over and continue roasting until meat reaches 140 to 145 degrees in the center, about 10 minutes longer. Transfer meat to a cutting board to rest; reserve skillet and juices.
5. While the meat rests, make the sauce: Heat skillet over medium-high heat, then stir in vermouth and the remaining ½ teaspoon each sage, rosemary and thyme, scraping up the browned bits on bottom of pan. Cook until vermouth is almost evaporated, then add orange juice and stock, and cook over medium-high heat until thickened and syrupy. Whisk in remaining 2 tablespoons capers, their liquid and the butter; season with salt and pepper to taste. If the sauce tastes too sweet, add a squeeze of lemon juice.
6. To serve, slice pork into ½-inch-thick slices and top with sauce and fresh thyme.

Cider-Glazed Brussels Sprouts
By Lidey Heuck
The New York Times/NYT Cooking
 
Yield: 6 Servings
Time: 40 Minutes
 
 
Ingredients
2 pounds brussels sprouts, trimmed and halved, quartered if very large
3 tablespoons olive oil
1½ teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons unsalted butter
½ cup finely chopped shallots (about 2 medium shallots)
2 cups apple cider
3 tablespoons apple cider vinegar
1½ teaspoons Dijon mustard
 
Preparation

1. Heat the oven to 400 degrees. Place the brussels sprouts on a sheet pan. Drizzle with the olive oil and sprinkle with ¾ teaspoon salt and ½ teaspoon pepper. Toss well and roast for 25 to 35 minutes, tossing a few times throughout, until evenly browned and tender.
2. Meanwhile, heat the butter in a medium skillet over medium-low. Add the shallots and cook for 6 to 8 minutes, until tender and starting to brown. In a medium-small bowl or glass measuring cup, combine the cider, cider vinegar, mustard, ¾ teaspoon salt and ½ teaspoon pepper and whisk until smooth. Add this mixture to the shallots and bring to a boil.
3. Cook over medium heat for 15 to 20 minutes, until reduced to about ¾ cup and thickened. (The glaze will continue to thicken as it cools.) Set aside until ready to use.
4. Pour the glaze over the roasted brussels sprouts directly on the sheet pan, toss, and serve.

 
“Tip - If making the glaze ahead, store covered in the refrigerator and reheat gently before using. You may need to thin it with a splash of water or stock.