Beth Koralia of the Merryweather Inn bed and breakfast in Duluth cooked up the perfect autumn meal.

Merryweather Inn Stuffed Pork Tenderloin

• 1-2 pork tenderloin
• 1 Small bag of Stuffing mix
• 2 c celery
• 2 c mushrooms
• 2 c onion
• 1/2 c dried cranberries
• 1/2 c butter
• 1/2 c white wine
• 1 c chicken broth or water
• 2 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper

Sauté the onions, celery, mushrooms in the butter. When cooked down, or caramelized, add the wine, add the chicken broth or water. Combine with stuffing mix. Add the dried cranberries and stir until combined. Slice the pork tenderloin partway through. Insert the stuffing mixture. Bake at 400º for 30-45 minutes or until done.

Merryweather Inn Roasted Cinnamon Squash

• 2 medium squashes sliced or cubed
• 1 medium onion sliced 
• 1 tbs cinnamon
• 1 tsp garlic powder
• 1 tsp salt
• 1/3 c olive oil

In a bowl, combine the ingredients until the squash is evenly covered with spices. Bake at 400º until squash is tender.

Koralia posted a bonus recipe for a cherry sauce on the Merryweather Inn Facebook and Instagram pages.