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- 1 lb. pork tenderloin
- Apple cider, about 1 quart
- ½ cup Kosher salt
- 1 cup lentils
- 1 medium yellow onion, sliced thinly
- ¼ stick butter
- 3-5 cloves of garlic, (to taste)
- 1 tsp dried thyme
- 1 tsp dried savory leaf
- 1 cup vegetable broth
- 1 acorn squash, sliced into ¼â to ½â thick half-rings with seeds and membrane removed
- ½ cup brown sugar
- 1 tsp hot ground pepper (or to taste)
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