Sunday I actually made a nice meal from Ina Garten’s cookbook called Go-to Dinners. My timing stunk, but squash is very forgiving. The timing in the pork is right on. I like my pork to come out of the oven at 130/135 degrees F and then tent to 140 degrees F. The rosemary rub was delicious.
Ingredients
- 2 pork tenderloins, trimmed of silver skin
- EVOO
- 2 T coarsely chopped fresh rosemary
- Flaked sea salt, such as Maldon
- Freshly ground black pepper
- Mango chutney, for serving (Did not use.)
- 3 honey nut squash (2 1/2-3 pounds total)
- 4 T unsalted butter
- 4 T light brown sugar
- Kosher salt and black sugar
- Pure maple syrup
Instructions
- Preheat the oven to 500 degrees. Place a rack in the top third of the oven.
- Allow the tenderloins to sit atrium temperature for 30 minutes.
- Place the tenderloins smooth side up 1 1/2†apart on a sheet pan. Pat the meat dry with paper towels. Generously brush the tenderloins with 3 T oil, then sprinkle with rosemary, 1 T sea salt, and 1 t pepper. (I did a teaspoon of salt)
- Tuck the thing tail ends under and tie them with kitchen string to the tenderloins are an even thickness. (They were fine, I did not tie them.)
- Place the tenderloins on the prepared oven rack and roast for exactly 5 1/2 minutes. Turn off the oven and let the pork stay in the oven for 1 hour without opening the door.
- Transfer the tenderloins to a cutting board and slice thickly.
- Preheat the oven to 400 degrees F.
- Cut the squash in half lengthwise through the stems. Scoop out and discard the seeds. Place the squash halves on a sheet pan, cut sides up, distribute the butter, brown sugar and syrup evenly among the cavities of each and sprinkle generously with salt and pepper.
- Roast for 30-40 minutes, until tender.
- Drizzle with syrup and serve hot.