Pork Loin with Roasted Pumpkin, Corn and Corn Bread

Raul finds a big plump pork loin on sale. And he buys a small Jamaican pumpkin. They will be combined into a feast. He rubs the pork loin with Dijon mustard and white pepper before setting it in the oven at 350 degrees until it hits an internal temperature of 165 degrees. The layer of fat around the pork loin is all the basting the roast needs to become succulent and moist.

He bakes the pumpkin at 350 degrees until it is soft enough to cut. He does not, much to Drew's terror, puncture the pumpkin first but, Raul does know what he is doing, it doesn't explode. He chops the pumpkin into one inch cubes and sautes the bright orange pieces in butter and salt and white pepper. "Pretty simple cooking," he notes.

He also cooks up a batch of corn bread in a cast iron pan and adds a serving of frozen corn. "It tastes like autumn," raves Drew. "Simple maybe but beautifully apt."