Although fall seems to be fleeting and Chiberia seems to be starting to return in full flesh here in Chi-town, I refuse to let go of my favorite fall staples in the kitchen. Because, let's be honest, fall is the best season and I just want everything to taste like fall forever!

I've spent the past four days slaving away in the kitchen for Friendsgiving. In my house, American Thanksgiving is always spent with our friends that have turned into family. We always have our core group of friends, and we also open our house up to anybody we know who doesn't have anyone to spend the holidays with. Because, let's be honest, nobody should be sitting at home alone, watching Netflix and eating a Lean Cuisine turkey dinner for one on Thanksgiving. No, No, NO! It should be filled with Football, Foursquare (or at least, it is in my house), my homemade pumpkin pie and all the turkey ever -- followed of course by a couple of naps in between the inevitable board game playing. It's official, I'm an old lady.

After fully indulging through the holiday, I'm limiting my wine to Wednesdays and the weekend (balance!) and I'm doing my best to stay on top of my clean eating. Luckily, it is pretty easy to turn my comfort foods into healthy options! Here's one of my favorite recipes that I officially nailed this week in the kitchen. It feels like you're indulging because it tastes so goddamn good but it's healthy and super easy to do!

Pork Tenderloin with Roasted Apples and Onions

Serves Four

Ingredients

- 1 large pork tenderloin (about 15 ounces)

- 1 tbsp Dijon mustard

- 1 tbsp whole grain mustard

- 2 tsp fennel seeds (optional)

- 1 large onion, sliced

- 2 medium Granny smith apples, peeled, cored and sliced (about 1/4 inch thick)

- 1/2 cup of apple cider

Directions

Preheat oven to 450 degrees F. Season pork with a dash of sea salt and pepper.

Heat 2 tbsp of olive oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown (about 5 minutes). Transfer pork to plate and cool slightly, spreading combined mustard over top and sides of pork (optional: press fennel seeds into mustard).

Add a tbsp of olive oil, onion and apples into pan and sauté over medium heat for about 5 minutes. Place pork on top of mixture and transfer skillet to oven until the centre of the pork registers 150 degrees F, about 15-20 minutes. Transfer pork to platter and make a foil tent to prevent moisture from escaping.

Meanwhile, pour apple cider over apple-onion mixture in skillet. Stir over high heat for about two minutes, until slightly reduced.

Slice pork and spoon apple-onion mixture overtop of pork for a nice finish!

Butternut Squash & Brussel Sprout side dish

This can go in alongside your pork, so have all your veggies prepped and ready to go!

Ingredients

- Brussel sprouts, the more the merrier

- Butternut squash, peeled, seeded and cubed (You can buy pre-sliced ones at the store!)

- 1/4 cup Pecans

- 1/4 cup Dried cranberries

- 1 tbsp Maple syrup

- 1 tbsp Cinnamon

- Olive oil

Directions

Trim your ends to your brussel sprouts & then slice them in half. In medium bowl, combine sprouts, a little olive oil and toss to combine. Place onto a foil-lined cookie sheet and roast in oven for about 20-25 minutes. Make sure to check on them at about the 15 minute mark and shift them around a bit to even them out for browning.

In another bowl, combine cubed butternut quash, 1 tbsp of olive oil, maple syrup and cinnamon and toss to mix. Place squash on a lightly oiled foil-lined baking sheet. Baking for 20-25 minutes, turning once half-way through the baking process. [For fastest results, bake them side by side!]

Pour out your sprouts, your squash, your pecans and your dried cranberries into a bowl and mix it around. Serve warm!