Spice Rubbed Pork Loin With Acorn Squash Recipes

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SPICE-RUBBED PORK LOIN WITH ACORN SQUASH



Spice-Rubbed Pork Loin with Acorn Squash image

Sweet, spicy, and savory, this dish is ready in just over an hour. It pairs wonderfully with Sauteed Kale.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h15m

Number Of Ingredients 8

4 tablespoons extra-virgin olive oil
1/4 cup packed light-brown sugar
1/2 teaspoon ancho chile powder or other single chile powder
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
2 pounds acorn squash, seeded and cut into 1-inch-thick wedges
1 boneless pork loin (3 pounds), tied
Coarse salt and ground pepper

Steps:

  • Preheat oven to 425 degrees. In a large bowl, stir together 3 tablespoons oil, sugar, chile powder, cinnamon, cumin, and 2 tablespoons water. Add squash and toss to coat. Set aside.
  • Generously season pork with salt and pepper. Heat a cast-iron skillet or other heavy pan over high. Add 1 tablespoon oil and swirl to coat. Cook pork on all sides until deep golden brown, about 10 minutes total. Place pork on a rimmed baking sheet; pour oil from skillet onto sheet and spread evenly.
  • Arrange squash around pork. Brush pork with sugar mixture from bowl. Bake until pork is cooked through (an instant-read thermometer inserted in center should register 135 degrees), 40 to 45 minutes, brushing meat with sugar mixture and turning squash every 15 minutes. Tent pork with foil and let rest 10 minutes before slicing.

Nutrition Facts : Calories 552 g, Fat 27 g, Fiber 3 g, Protein 42 g

ROAST PORK TENDERLOIN WITH ACORN SQUASH



Roast Pork Tenderloin with Acorn Squash image

Hoisin-glazed pork tenderloin and thick wedges of acorn squash are roasted together in a single pan to make a satisfying one-dish meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Number Of Ingredients 7

1 acorn squash (2 pounds), quartered, seeded, and sliced 1/2 inch thick, skin on
8 garlic cloves, peeled
1/2 teaspoon dried rosemary
Coarse salt and ground pepper
2 pork tenderloins (about 1 pound each)
4 teaspoons olive oil
2 tablespoons hoisin sauce

Steps:

  • Preheat oven to 375 degrees. Scatter squash and garlic in a large roasting pan. Mix rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; rub into pork. Place in pan with vegetables; drizzle with oil.
  • Roast 25 minutes. Brush pork with hoisin. Continue roasting, about 15 minutes, until pork reaches an internal temperature of 140 degrees.
  • Let meat stand 5 minutes before slicing 1 1/2 tenderloins (reserve remaining half to make Pork and Soba Noodle Salad, if desired). Serve with squash, garlic, and any pan juices.

Nutrition Facts : Calories 352 g, Fat 11 g, Fiber 3 g, Protein 36 g

ROASTED PORK TENDERLOIN WITH APPLES AND SQUASH



Roasted Pork Tenderloin with Apples and Squash image

With a fall spice blend, this roasted pork tenderloin is a delicious, light meal for any weeknight. Since apples and squash are in season, they provide the perfect side dish, all baked together!

Provided by Kaleb

Categories     Dinner

Time 1h30m

Number Of Ingredients 16

3 lb squash (1 large or 2 small)
2 lb apples (4 large)
2 tbsp olive oil
1 tsp salt
½ tsp pepper
4 sprigs thyme
2 lb pork tenderloin (cut into 1-pound pieces)
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp cinnamon
½ cup apple cider
1 tbsp Dijon mustard
1 tbsp butter

Steps:

  • Preheat oven to 425°F.
  • Peel the squash, slice in half lengthwise and remove the seeds. Cut into 1/2-inch slices and place in a roasting pan. Drizzle with olive oil, salt, and pepper. Mix to evenly coat the squash with the oil and spread in an even layer. Add the thyme sprigs. Roast in the preheated oven until the squash just begins to become tender, 20 minutes.
  • While the squash is roasting, prepare the tenderloin. In a small bowl, combine the salt, pepper, garlic powder, onion powder, and cinnamon. Stir to combine and sprinkle all over the dry tenderloins. Rub into the meat, picking up any fallen bits.
  • In a large 12-inch skillet, heat the olive oil over medium-high. Once the oil is shimmering and hot, sear the tenderloin until browned all around, about 3-5 minutes on all four sides. Remove from heat and set aside.
  • Cut apples into quarters and remove the core. After removing the core, cut each quarter in half again.
  • When the squash is just beginning to become tender, remove from the oven and add the apples. Stir to combine and spread in even layer. Add seared tenderloin on top of squash and apples, adding any juice that gathered under the meat.
  • Continue to roast until the apples are tender and the pork registers 145°F, about 20 minutes. Remove from oven and let rest for 10 minutes.
  • While resting, prepare pan sauce. Heat skillet over medium-high for 2 minutes. Add apple cider and bring to a boil. Turn down to a simmer and scrape the browned bits from the bottom. When the apple cider is reduced by half, about 3 minutes, turn off the heat and whisk in the Dijon mustard and butter. Whisk until smooth.
  • Cut pork and pour the pan sauce over the cut pieces. Serve with the squash and apples.

Nutrition Facts : ServingSize 1 serving, Calories 384 kcal, Carbohydrate 38.4 g, Protein 31.9 g, Fat 12.8 g, SaturatedFat 3.3 g, Cholesterol 86.7 mg, Sodium 994.9 mg, Fiber 6.5 g, Sugar 17.1 g, UnsaturatedFat 8.5 g

SPICE-RUBBED ROAST PORK LOIN



Spice-Rubbed Roast Pork Loin image

Trussing the pork loin prevents the herbs from shifting during cooking. What's more, it makes a beautiful presentation.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

4 tablespoons celery seed
2 tablespoons very coarsely ground caraway seeds
Two 8-ounce pork tenderloins, trimmed of fat
3 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
2 large sprigs of sage
Kitchen string
1 tablespoon extra-virgin olive oil
Seared Plums

Steps:

  • Preheat the oven to 400 degrees.
  • Combine the celery seed and caraway seeds on a shallow plate and set aside. Brush the tenderloins with mustard all over. Season with salt and pepper and roll into the spice mix. Lay a sage sprig on each loin and truss every inch.
  • In an ovenproof skillet over high heat, add the olive oil. Sear the loins on one side for about 1 minute. Turn the pork and place in the oven. Roast for about 7 to 9 minutes; turn and roast for 7 to 9 minutes more. The tenderloin will be medium when the internal temperature, taken with a meat thermometer, is 145 degrees for medium, 150 degrees for medium well.
  • Remove the meat to a cutting board and let rest for 10 minutes. Cut into 1/2-inch slices. Arrange 3 slices on each plate and serve with the Seared Plums.

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