tasty tuesday ~ pork w/ squash and apples

I had a squash emergency. It doesn't happen very often that I am at a loss for cooking inspiration. With a counter full of acorn and butternut squash, I knew my family would not be pleased with gallons of soup, so it was time for a little cookbook roulette. 

Off to the shelves I went and scoured book after book. There was baked squash, roasted squash and several squash casseroles with varied ingredient lists, some more questionable that others. So I made soup, roasted some for later, but I still had three or four squash left to use from my CSA delivery. Back to the books I went and found this recipe that combined apples, onions and squash. A lovely flavor profile emerged with the addition of some garlic and rosemary. Sprinkled over all of it was creamy sweet butter. That just made my heart sing with joy!

I didn't have any pork tenderloin but I did have some boneless pork chops so I just fried those up in my cast iron skillet. I wasn't prepared for the fresh sage to turn black. Even though it doesn't look so appetizing ( in the picture above) it sure tasted good. If your looking for something new to do with squash...give this recipe a try. 

Pork w/ Squash & Apples

from Food Network Magazine Great Easy Meals: 250 Fun & Fast Recipes

by Food Network Magazine

Ingredients:

1 teaspoon freshly grated nutmeg

1.5 teaspoons minced garlic (about 2 large cloves)

2 tablespoons freshly chopped sage

2 1-pound pork tenderloins, trimmed

kosher salt and freshly ground pepper

1 small butternut squash, peeled and cut into 1-inch pieces

2 cooking apples, peeled and cut into 1/2 inch pieces

1 medium red onion, cut into 1/2 inch pieces

1 tablespoon honey mustard

1 sprig rosemary

5 tablespoons unsalted butter, cut into pieces

Directions:

1.  Preheat oven to 425.  Mix the nutmeg, 1 teaspoon garlic, and the sage in a bowl.  Rub over the pork and season with salt and pepper.

2.  Toss the squash, apples, onion, the remaining garlic, the honey mustard, and salt and pepper to taste in a bowl.  Spread over a long sheet of foil.  Add the rosemary and 3 tablespoons butter, the bring the ends of the foil together and crimp into a packet.  Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes.  Poke holes in the packet to release steam.

3.  Meanwhile, heat a large oven-proof skillet over medium-high heat.  Add the remaining 2 tablespoons butter, then brown the pork on all sides about 8 minutes.  Add 2 tablespoons water and scrape up any brown bits from the pan, then transfer the skillet to the lower oven rack and roast until the thermometer registers about 150, about 15 minutes.  Transfer the meat to a cutting board and let rest 5 minutes.  

4.  Return the skillet to medium heat.  Add 1/2 cup water, scape up and browned bits and simmer 2 minutes  Slice the pork and drizzle with the pan juices.  Serve with the squash and apples.