Fall Cooking Class Recipes From Sur La Table

Presented by Chef Meredith, Sur La Table

Fall Corn and Cheddar Spoon Bread
Yield: 4 servings

This delicious spoon bread is a quintessential fall comfort food. You can make this recipe in one nonstick ovenproof skillet, making it a go-to for any weeknight meal. 

2 tablespoons unsalted butter

1 1/2 cups whole milk

1 ear of corn, husked and kernels removed

1/2 cup fine grind cornmeal

1 1/2 teaspoons kosher salt

1/8 teaspoon cayenne

1/4 cup chopped fresh chives

1 cup sharp white cheddar cheese

3 large eggs, separated

Preheat oven to 400°F, with rack positioned in the middle.

In an 8-inch Scanpan or ovenproof nonstick skillet, combine butter, milk, corn, cornmeal, salt, and cayenne. Bring to a simmer; reduce heat to medium-low, and cook, stirring frequently, until mixture is slightly thickened, 5 minutes. Remove from heat; stir in chives and cheese followed by the egg yolks.

In a clean mixing bowl, beat egg whites to soft peaks. Using a silicone spatula, fold cornmeal mixture into egg whites in three batches until just combined. Transfer batter back to the skillet.

Herb Seared Pork Tenderloin with a Fig and Port Pan Sauce 
Yield: 4 servings

Pork tenderloin is a great choice for pan roasting because it is lean, sears up fast and stays tender and juicy. 

Seared pork medallions:

1 1/2 pounds pork tenderloin, trimmed and portioned in 1-inch thick medallions

1/4 cup chopped herbs, such as flat-leaf parsley, thyme and rosemary, more for garnish

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

Port and fig pan sauce:

1 large shallot, finely chopped

1 cup ruby port

3 tablespoons balsamic vinegar

1 teaspoon fresh thyme leaves, chopped

8 medium fresh Mission figs, stemmed and quartered

1/4 cup low-sodium chicken broth

1 tablespoon honey

2 tablespoons unsalted butter

Preheat the oven to 250°F, with rack positioned in the upper portion of the oven.

Rub the pork medallions with the fresh herbs and season with salt and pepper. In large Scanpan or ovenproof nonstick skillet over medium-high heat, add olive oil. When oil is shimmering, and working in batches as needed, space medallions about 2 inches apart in the skillet. Increase the heat to high and sear pork until browned, turning once, about 4 minutes total for medium-rare. To test for doneness, insert an instant-read thermometer into the center of the thickest piece; 145°F for medium-rare. Transfer the medallions to a baking sheet and tent loosely with foil, place in a warm oven while making port pan sauce.

Return the skillet to medium-high heat. Add the shallot, port and vinegar; bring to a simmer, scraping up the browned bits from the bottom of the pan with a wooden spoon. When port is reduced by half, add thyme, figs, broth and honey; simmer until thickened, about 3 minutes.


Place skillet in oven; reduce oven temperature to 375°F. Bake until browned on top but still slightly loose in the center, about 20 minutes. Let cool 5 minutes before serving. Serve straight from the pan with a serving spoon.