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beer braised chicken thighs, lemony potato rounds, green beans
Cajun shrimp fettucine alfredo, broccoli
General Tso's Chicken, white rice, broccoli
corn chowder with avocado and lime, short rib empanadas
salsa verde chicken salad
Hawaiian chicken sandwiches, sweet potato fries
veal scallopine with mushrooms and madeira, mashed potatoes, asparagus

Friday, December 7, 2012

Roast Pork Tenderloin with Acorn Squash

Roast Pork Tenderloin with Acorn SquashWow. This meal was amazingly simple. And amazingly delicious. This would be perfect for a dinner party because it cooks with no attention needed and presents beautifully. Though you would have to quintuple the recipe. C and I polished off nearly all of one pork tenderloin, it was so good.  Not surprisingly, this recipe for effortless entertaining comes from Martha Stewart.  Miss F was a fan of the pork, but not so much of the squash.  At least she tried it.  And she did eat a bucket full of peas, so not loving the squash was a-ok with me.
Roast Pork Tenderloin with Acorn Squash

1 acorn squash (2 pounds), quartered, seeded, and sliced ½ inch thick, skin on
4 garlic cloves, peeled
½ teaspoon dried rosemary
Coarse salt and ground pepper
1 pork tenderloin
1 tablespoon olive oil
1 tablespoon hoisin sauce

Preheat oven to 375 degrees. Scatter squash and garlic in a large roasting pan. Mix rosemary, 1 ½ teaspoons salt, and ¼ 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.
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1 comment:

Rachel said...

I love pork tenderloin and am always looking for ways to enjoy it! I am adding this to my must-make list immediately.

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