Thursday, November 1, 2012

Dijon Pork Tenderloin & Squash Medley

I'm not sure how this pairing could have gone wrong but it definitely hit the spot. I don't typically cook pork so this was a nice change of pace.

And I love winter squash. Like a lot. And sweet potatoes. So why not have them together?

Dijon Pork Tenderloin & Squash Medley

For the medley

1/2 acorn squash, peeled & chopped
1 butternut squash, peeled & chopped
1 sweet potato, peeled & chopped
Dash of sea salt 
1.5 tbls extra virgin olive oil
1 tsp 100% pure maple syrup

For the pork

1 pork tenderloin (be sure to get hormone/nitrate/antibiotic free)
Dash of ground pepper
1-2 tbls stoneground Dijon mustard
1-2 tbls extra virgin olive oil


For the medley

Once the squash and sweet potatoes are chopped, place on a baking sheet and toss with the olive oil and sea salt.
Bake at 400° for about 45 minutes or until the individual pieces are soft.

Place in a bowl and toss with the maple syrup. 

For the pork

Slather the tenderloin with olive oil, add some ground pepper and then slather the tenderloin with the mustard.
Heat a skillet on medium and sear for about 1 minute on each side of the tenderloin.

Bake at 400° for 10-12 minutes or until the pork is done to your liking.

And there you have it ;) I think I need better lighting in my kitchen... Or, use a camera other than my iPhone...

Serves 2-4

I recommend a red wine to go with pork, we had a nice earthy Cabernet Sauvignon from Argentina.


Enjoy ;) 

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