2 c. walnut halves, toasted and cooled
1 lb. unsalted butter, softened
Salt to taste
Pepper to taste

Finely chop all but 24 walnut halves and combine with butter. Season with salt and pepper; mix thoroughly. Cover and hold at room temperature until needed.

1 whole, cut in half, fresh pork loin
2 tbsp. olive oil
1 tbsp. black peppercorns, cracked
Salt to taste

(Boneless, trimmed of exterior fat and membrane).

Coat pork halves with olive oil; wrap and refrigerate until needed. Season with peppercorns and salt. Heat saute pan over high heat to very hot; reduce heat to medium-high. Saute pork until evenly browned, 3 minutes per side. Transfer to baking sheet, baste with half the Walnut Butter and bake in 350 degree oven to internal temperature of 130 degrees, 14 to 16 minutes. Hold at room temperature.

2 lbs. (2 med.) acorn squash, peeled, seeded and cut into 1/8 x 2 inch strips
Salt to taste
Pepper to taste

Divide remaining Walnut Butter between 2 large non-stick saute pans and heat over medium-high heat. Divide squash evenly between both pans, season with salt and pepper and saute 6 to 7 minutes.

1 lg. bunch watercress, stems trimmed, washed and dried
Cranberries (fresh), to garnish