Special instruction: The pork can be roasted on the same pan as the squash. Just make room for the tenderloin on the same pan as the squash. Add the pork after the squash has roasted for its first 20 minutes. Then as the squash finishes its last 20 minutes, the pork will also finish at the same time.
1 pork tenderloin (about 1 pound)
1 lemon, zested and juiced
3 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon fresh thyme leaves
1 teaspoon Dijon mustard
coarse sea salt
freshly ground black pepper
In
a large resealable plastic bag, combine, the pork, lemon zest and
juice, olive oil, garlic, thyme, and mustard. Season with salt and
pepper. Seal the bag while pressing to remove the air. Let the pork
marinate in the refrigerator for at least 2 hours or overnight.
Preheat oven to 400 degrees F.
Remove
the pork from the marinade, scraping of any bits of garlic and thyme.
Season with salt and pepper. Warm olive oil in an ovenproof sauté pan
over medium heat. Sear the pork on all sides until lightly browned.
Pour the marinade over the pork and place in the oven. Roast for 20
minutes or until an instant-read thermometer inserted into the thickest
part of the meat reads 140 degrees F. Allow the pork to rest for 10
minutes covered with aluminum foil before carving and serving. Yield: 4
servings.
Maple-Roasted Butternut Squash
1 medium butternut squash (about 2 pounds), peeled and cut into 1/2-inch pieces
2 tablespoons light-brown sugar
3 tablespoons maple syrup
3 tablespoons olive oil
coarse sea salt
freshly ground black pepper
1/4 cup fresh sage leaves
Preheat oven to 400 degrees F.
Combine
the squash, sugar, maple syrup, and oil on a rimmed baking sheet.
Season with salt and pepper. Toss to coat. Roast squash for 20 minutes.
Scatter sage leaves on top and continue to roast for 20 minutes or
until tender. Yield: 4 servings.
- Recipe courtesy of Gastronomer's Guide.