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Pork with Butternut Squash & Apples

October 19, 2010

Yesterday’s trip to the farmer’s market was a success and I loaded up on my fall favorites:

And then it was time to put the delicious, fresh produce to good use!  Last night I tried out a new recipe: pork with roasted squash and apples.  It took a little time to prepare the apples and squash for roasting, but the end result was very tasty.  The sweetness of the apple and red onion complemented the squash quite well and were the perfect accompaniment to the earthiness of the sage and pork.  Here is the recipe:

Pork with Squash and Apples
Yields: 4 Servings

1 teaspoon Freshly grated nutmeg
2 Garlic clove (minced)
2 tablespoon Fresh sage (chopped)
2 1-pound Pork tenderloins (trimmed)
Kosher salt
Freshly ground pepper
1 small Butternut squash (peeled and cut into 1-inch pieces)
2 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 tablespoon Unsalted butter (cut into pieces)

1. 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. 2. 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.


3. 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.


4. 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. 

 

 The recipe was rather perfect and I cannot say I recommend any major changes.  I think that is a first!  Just a reminder to be careful with the skillet when you pull it from the oven.  I managed to burn myself, yet again, even though I was extra careful after the last incident.  I will learn some time…

I did double duty with the oven as well by roasting some additional squash to make my own puree for tonight’s butternut risotto.  I guess you will just have to check back tomorrow for that recipe!

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