You know me and my quotes, I had to share this one. I just adore it.
And for the meal...
Roasted pork tenderloin, maple acorn squash, bell pepper & leeks
For the Pork:
1 pork tenderloin (free-range, grass-fed)
Dash of sea salt
Dash of ground pepper
Dash of garlic
Sprinkle of rosemary
~ 3-4 tbls grapeseed oil
Heat the grapeseed oil on medium (enough so that the pan is coated with approximately .5 cm in a medium-sized skillet)
While the oil is heating, pat the tenderloin dry and cut off any excess fat, then rub with the seasonings.
Place the tenderloin in the oil and sear for about 2 minutes on each sides (4 sides). I cover mine while I sear.
Roast on a glass dish at 425º for about 15 min or until the center is 155, allow to sit for about 10 minutes. It will continue to cook to about 160z
For the veggies:
Cut the acorn squash in half (lengthwise), scoop out the insides, score and put a light coating of grapeseed oil on the flesh. Roast on parchment paper, flesh-side down for 45 minutes - 1 hour depending on the size of the squash.
Cut a bell pepper (I used yellow) in half and remove seeds.
Thinly slice a leek, rub some grapeseed oil on the pieces and place underneath the bell pepper. Roast at 400º for 10 minutes and 425º for 10 minutes.
The order in which you do things is up to you but it worked out perfectly for me to roast the squash, then add the tenderloin in the oven and then the pepper and leeks (I was worried about turning the temperature up to 425 º on the pepper and leeks but it was great).
Drizzle the veggies with 100% pure maple syrup. I also sprinkled with turmeric.
Wow. (I know the humble thing, but this really was delicious).
Serves 2-3 people (or one and wicked awesome leftovers).
|Gorham Trial, Acadia National Park|