If you’re longing for fall comfort food, the warmth of pork, pumpkin, and winter spices will wrap you in a culinary bear hug. This dish smells heavenly while baking, with moist, flavorful results. The parchment keeps all juices in the packet, which prevents the pork from drying out. Perfect! Brette says not to use canned pumpkin pie filling for this recipe, otherwise it will be too sweet. Yield: Serves 2