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.)

Directions:

1. Preheat the oven to 500 degrees.  Place a rack in the top third of the oven.  
2. Allow the tenderloins to sit atrium temperature for 30 minutes.
3. 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)
4. 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.)
5. 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.
6. Transfer the tenderloins to a cutting board and slice thickly.  

We have one leftover for another night.  We had this with squash.  She used butternut squash, but the ones at the store were enormous so, I bought 2 small acorn squashes.  

Ingredients:

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

Directions:

1. Preheat the oven to 400 degrees F.
2. 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.  
3. Roast for 30-40 minutes, until tender.  
4. Drizzle with syrup and serve hot.