This is one of those meals that really reminds me of fall, especially with the acorn squash. But, I made this a couple of weeks ago – the first week of September (and it was still in the 90’s to 100’s here in San Antonio), and we were already receiving acorn squash in our Greenling basket. Surprise, I guess it’s fall!
This is always a hit at our house – so simple, but so tasty!
Roast Pork Tenderloin with Acorn Squash
Adapted from Martha Stewart Everyday Food, Nov 2005
1 acorn squash (2 pounds), quartered, seeded, and sliced 1/2 inch thick, skin on
8 garlic cloves, peeled
1/2 teaspoon dried rosemary (or 1/2 Tbsp fresh, chopped)
Coarse salt and ground pepper
1 pork tenderloin (about 1 pound)
4 teaspoons olive oil
1 tablespoon hoisin sauce
1. 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.
2. Roast 25 minutes. Brush pork with hoisin. Continue roasting, about 15 minutes, until pork reaches an internal temperature of 140 degrees.
3. Let meat stand 5 minutes before slicing. Serve with squash, garlic, and any pan juices.
Total Fat: 6.8 g
Cholesterol: 65.1 mg
Sodium: 167.7 mg
Total Carbs: 15.1 g
Dietary Fiber: 1.9 g
Protein: 26.4 g