Roasted Pork and Butternut Squash

Roasted Pork with Butternut Squash

Roasted Pork:

1 pork tenderloin (about 1 ½ pound)

1 Tbsp olive oil
3 Tbsp packed light brown sugar
½ tsp lemon pepper
½ tsp smoked paprika

 1.      Preheat the oven to 400°.

2.      Mix brown sugar, lemon pepper and smoked paprika in a small bowl.
3.      Rub both sides of the pork with this mixture.
4.      Heat olive oil in a large skillet over medium heat.
5.      Add the pork and sear until browned on all sides, about 2 to 3 minutes (brown sugar tends to burn quickly so watch closely while searing pork).
6.      Place seared pork in a roasting pan.
7.      Transfer to the oven and roast until a thermometer inserted into the thickest part registers 145°, about 18 minutes.
8.      Transfer the pork to a cutting board and let rest 5 minutes before slicing.

Butternut Squash:

 2 tsp paprika

1 tsp ground cinnamon
1 Tbsp parmesan & Romano cheese, grated
1 Tbsp olive oil
2 Tbsp green onion, chopped
4 cloves garlic, chopped
1 14 ½ oz can diced tomatoes with zesty mild green chilies, drained
3 cups butternut squash, peeled and cubed
1 cup chicken broth

1. In a medium mixing bowl, combine first 3 ingredients.
2. In a medium skillet heat the oil and add the garlic and green onions and cook until garlic is tender.
3. Add the chicken broth, mixed ingredients and diced tomatoes. Bring to a boil. Cover and simmer until squash is tender.

 

Number of Servings 4