Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
out to Weights and Measures
ribeyes, baked potatoes, peas
BLT chopped salad
spaghetti and meatballs, soft garlic breadsticks, salad
beef fajitas with corn salsa, black beans, chips+guacamole
crockpot bbq pork ribs, corn on the cob, spicy and sweet cucumber salad
hamburgers and hot dogs on homemade buns, chips, blueberry pie

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.
Pin It Now!

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.

Related Posts Plugin for WordPress, Blogger...