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Roast Pork Tenderloin w/Acorn Squash

Source of Recipe

by Laurel, from Everyday Food


List of Ingredients

1 acorn squash (2 pounds), quartered, seeded and sliced 1/2-inch thick, skin on
8 garlic cloves, peeled (I didn't use any garlic)
1/2 teaspoon dried rosemary
Coarse salt and ground pepper (I used Jane's Mixed-Up Salt)
2 pork tenderloins (about 1 pound each) (I didn't plan to make the salad with the leftover pork so only used 1 tenderloin)
4 teaspoons olive oil
2 tablespoons hoisin sauce


Recipe

Preheat oven to 375°. 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.

Roast 25 minutes. Brush pork with hoisin. Continue roasting, about 15 minutes, until pork reaches an internal temperature of 140°. (I just let it cook until the veggies - I'd thrown in a couple of potatoes for Mark, the non-squash eater - and the pork were done to our liking.)

Let meat stand 5 minutes before slicing 1-1/2 tenderloins (reserve remaining half.) Serve with squash, garlic, and any pan juices.

Serves 4
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With the reserved pork, you're supposed to make this salad for another meal:

Pork and Soba Noodle Salad
(serves 4)

Salt and Pepper
6 ounces soba noodles
3 tablespoons hoisin sauce
2 tablespoons fresh lime juice
1 tablespoon olive oil
3 carrots, peeled and shredded
1 red bell pepper, ribs and seeds removed, cut into strips
3 scallions, halved lengthwise and cut into 2-inch pieces
Reserved cooked pork tenderloin
Red-pepper flakes and lime wedges (optional)

In a large pot of boiling salted water, cook noodles according to package instructions; drain.

In a large bowl whisk together hoisin, lime juice, and oil; season with salt and pepper. Add noodles, carrots, bell pepper, and scallions; toss.

Thinly slice pork; cut each slice in half crosswise. Add to bowl with noodles; toss well. Serve at room temperature or chilled; garnish with pepper flakes and lime wedges, if desired.