Spice Rubbed Pork Loin With Acorn Squash Recipes

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ROASTED PORK TENDERLOIN WITH ACORN SQUASH



Roasted Pork Tenderloin With Acorn Squash image

From 'Everyday Food'. I made this using one large pork loin. I felt it needed a bit more hoisin sauce, so I doubled the amount indicated. It was really delicious.

Provided by dojemi

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 (2 lb) acorn squash, quartered, seeded and sliced 1/2 inch thick, skin on (see note)
8 garlic cloves, peeled
1/2 teaspoon dried rosemary
1 1/2 teaspoons coarse salt
1/4 teaspoon ground pepper
2 (1 lb) pork tenderloin
4 teaspoons olive oil
2 tablespoons hoisin sauce

Steps:

  • Preheat over to 375 degrees.
  • Scatter squash and garlic in a lrge 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 sauce.
  • Continue roasting, about 15 minutes, until pork reaches and internal temperature of 140 degrees.
  • Let meat stand 5 minutes before slicing into 1 1/2 inch tenderloins.
  • Serve with squash, garlic, and any pan juices.
  • NOTE: The recipe says to leave the skin on the squash. Perhaps this is so the squash will not fall apart during the cooking process. I did cook it as specified but took it off prior to eating.

ROASTED SPICED ACORN SQUASH



Roasted Spiced Acorn Squash image

Cumin, coriander, and cayenne pepper complement sweet roasted acorn squash in this easy side dish. Try it with Roasted Pork with Onions and Citrus or Parmesan risotto.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 acorn squash, halved, seeded, and cut into 1-inch wedges
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper

Steps:

  • Preheat oven to 425 degrees. On a large rimmed baking sheet, toss squash with extra-virgin olive oil and season with salt, pepper, cumin, coriander, and cayenne pepper. Arrange squash, cut side down, in a single layer and roast until tender, 30 minutes, flipping halfway through.

Nutrition Facts : Calories 108 g, Fat 7 g, Fiber 1 g

EASY ONE-PAN PORK AND SQUASH DINNER



Easy One-Pan Pork and Squash Dinner image

This quick and easy one-pan pork tenderloin and roasted butternut squash will have your weeknight dinner done in no time and hassle free!

Provided by Fioa

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 45m

Yield 4

Number Of Ingredients 10

cooking spray
3 tablespoons olive oil, divided
2 tablespoons honey
2 teaspoons salt, divided
2 teaspoons dried sage, divided
1 teaspoon ground black pepper, divided
1 pork tenderloin
5 cups (1-inch) cubes peeled, seeded butternut squash
2 Granny Smith apples, cut into 1-inch wedges
1 white onion, cut into 1/2-inch slices

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
  • Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
  • Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
  • Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
  • Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 358 calories, Carbohydrate 44.5 g, Cholesterol 49.1 mg, Fat 13 g, Fiber 6.4 g, Protein 20.3 g, SaturatedFat 2.3 g, Sodium 1211.9 mg, Sugar 22.1 g

GARLIC CRUSTED PORK LOIN WITH MASHED ACORN SQUASH



Garlic Crusted Pork Loin With Mashed Acorn Squash image

Amazingly simple and so good. I ate so much I had a tummy ache! You have to try this!!! From Everyday Food Magazine November 2007. Served with a green salad and foccacia bread. This will make everyone think you were in the kitchen for hours. **One caution the recipe states to 145 degrees, but we did not find this quite done enough for us**

Provided by PeytonandKaylansMama

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil, plus more for baking sheet
4 garlic cloves
coarse salt
pepper
1 (1 3/4 lb) center-cut pork loin roast
2 acorn squash, halved lengthwise seeds removed
1/4 cup low-fat sour cream
1 tablespoon light brown sugar, plus more for sprinkling

Steps:

  • preheat oven to 450. Lightly oil a rimmed baking sheet; set aside. Finely chop garlic; sprinkle with coarse salt. Holding a chef's knife almost parallel to cutting board, repeatedly smear garlic with blade until a paste forms.
  • Place pork in center of baking sheet. Rub all over with olive oil and garlic paste. season with salt and pepper. Arrange squash halves, cut side down around pork.
  • Roast pork until instant read thermometer reads 145 when inserted into thickest part of meat. Around 35-40 minutes. Transfer to cooling rack and let sit for 10 minutes.
  • Meanwhile, holding hot squash with a kitchen towel, scrape out flesh into medium bowl. Add sour cream and brown sugar; season with salt and pepper, and mash with fork to combine. Thinly slice pork, and serve with mashed squash, sprinkled with brown sugar.

PORK WITH SQUASH AND APPLES



Pork with Squash and Apples image

Provided by Food Network Kitchen

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 11

1 teaspoon freshly grated nutmeg
1 1/2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons chopped fresh sage
2 1-pound pork tenderloins, trimmed
Kosher salt and freshly ground pepper
1 small butternut squash, peeled and cut into 1-inch pieces
2 cooking apples, peeled and cut into 1/2-inch pieces
1 medium red onion, cut into 1/2-inch pieces
1 tablespoon honey mustard
1 sprig fresh rosemary
5 tablespoons unsalted butter, cut into pieces

Steps:

  • Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
  • Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
  • Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
  • Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.

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