Results 1 to 3 of 3

Thread: Pork, butternut squash and apples -- without all that sweet crap! page

  1. #1
    Chatty's Avatar
    Chatty is offline Senior Member
    Join Date
    Apr 2012
    Posts
    332

    Pork, butternut squash and apples -- without all that sweet crap!

    Primal Fuel
    Hubby doesn't like squash, but he loves the following that I made last night for dinner. I like it too -- butternut squash without all that sweet crap people usually put on it! There's no reason pork chops wouldn't work for this recipe.
    ------------
    *Pork loin, Butternut Squash and Apples

    Vegetable foil packet:
    1 butternut squash (peeled, seeded and cut into 1-inch pieces)
    1 Roma apple (peeled and cut into 12 pieces)
    1/2 red onion (cut into 12 pieces)
    1/4 of the spice/herb mixture

    Spice/herb mixture (use 1/4 in vegetable packet, 3/4 rubbed on loin)
    1/2 tsp grated nutmeg (freshly-grated)
    3/4 tsps minced garlic (1 large clove)
    1 1/2 teaspoon sage (chopped fresh)
    kosher salt
    freshly ground pepper (easy on the pepper!)
    2 tablespoons butter
    1 sprig rosemary on top

    1 lbs pork tenderloins (trimmed)
    rubbed with 3/4 of the spice mixture
    browned in 2 tbsps unsalted butter

    1 Preheat the oven to 425 degrees.
    Make the spice/herb mixture.
    2 Toss the vegetable mixture with 1/4 of the spice/herb mixture in a bowl with
    2 T. butter and melt. Spread out on a long sheet of foil.
    Add the rosemary and the butter/spice mixture. Bring the ends
    of the foil together and crimp to seal into a packet. Poke holes in the packet to release steam.
    Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes.
    3 Meanwhile, heat a large ovenproof skillet over medium-high heat.
    Add 2 tablespoons butter, then brown the pork on all sides,
    about 8 minutes. Add 1/2 cup water and scrape up any browned bits from the pan,
    then transfer the skillet to the lower oven rack and roast
    until a thermometer registers 160, about 15 minutes.
    Transfer the meat to a cutting board and let rest 5 minutes.
    4 Serves 4 with the squash and apples.

    We have enough left over for lunch today! Ummm!
    Last edited by Chatty; 05-24-2012 at 06:49 AM.

  2. #2
    dantonn9's Avatar
    dantonn9 is offline Senior Member
    Join Date
    Apr 2012
    Posts
    111
    That looks delicious! Too hot to be turning my oven on right now, but it would make a greal Autumn meal. TFS
    Danni

  3. #3
    oliviascotland's Avatar
    oliviascotland is offline Senior Member
    Join Date
    Jun 2011
    Location
    Scotland
    Posts
    424
    That really does look good - might be a hit with the children, so I'll have to give it a go!

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •