Tennessee Style Mother’s Day Dinner

Photography By Jill Melton | Last Updated April 17, 2015
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A southern-inflected menu that's just the thing for celebrating Mother's Day.

Late April and May in Tennessee brings the return of bushy fresh oregano, creeping thyme, aromatic mint and sprightly chives. A trip to the Franklin Farmer’s Market on a Saturday found Justyne Noble with a table of their fresh goat cheese products: whipped chevre, chevre rolled with “herbs de provence” and feta goat cheese. With these in hand, I whipped up this Sunday dinner perfect for Mom. The sorghum melts into the juices from the pork and spinach, forming a delicious “au jus.” Paired with late spring butternut squash, cooked with a sharp cheddar cheese makes a hearty dinner.

And cornbread in the south, is good in any season.

Sorghum-Glazed Spinach-Stuffed Pork Loin

A tender pork loin is paired with sweet sorghum and tender spinach, making for a juicy and flavorful main dish fit for any special occasion.

Butternut Squash Gratin

This gratin is a delightfully simple side dish, using only a few ingredients and sixty minutes in a hot oven.

Mike Arnold’s Cheddar Jack Cornbread

Eighth and Roast chef, Mike Arnold serves this "Yankee" cornbread, which is indeed sweet, with his smoky pork and greens soup.

Tennessee Sorghum Cookies

These cookies are best right out of the oven while still warm and soft on the inside and crunchy on the outside. You can use molasses if you don’t have sorghum.
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