Roasted Pork Tenderloin With Acorn Squash - cooking recipe

Ingredients
    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
Preparation
    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.

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