Join Chef Evan to make the perfect fall dinner. The menu will feature Cider-Braised Pork Tenderloin with Apples, an Herb-seasoned pork tenderloin with shallots, fresh thyme, and a silky apple-cider pan sauce. Maple-Roasted Sweet Potatoes — finished with toasted pecans, Sage & Brown Butter Stuffing — with apples, celery, onion, and herbs; Roasted Brussels Sprouts and Celeriac Root — with bacon and a touch of balsamic vinegar. For dessert, you’ll enjoy a warm Apple Crisp, Cinnamon-spiced apples beneath a buttery oat-and-brown-sugar crumble, served warm with whipped cream