For the main entree for tonight’s dinner was pork, which I love when it is prepared well. I found the Spiced Rubbed Pork in the November issue of Everyday Food. That magazine has consistently had really good recipes. I don’t think I have had anything not turn out!
Ingredients
- 4 tablespoons extra virgin olive oil
- 1/4 cup packed light-brown sugar
- 1/2 teaspoon ancho chili powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 2 pounds acorn squash, seeded and cut into 1 inch thick wedges
- 1 boneless Pork Loin, tied
- Salt and Pepper
Directions
- Preheat oven to 425. In a large bowl, stir together 3 tablespoons oil, sugar, chili powder, cinnamon, cumin, and 2 tablespoons water. Add squash and toss to coat. Set aside.
- Season pork with salt and pepper. Heat a heavy pan over high. Add 1 tablespoon oil and swirl to coat. Cook pork on all sides until deep golden brown, about 10 minutes total. Place pork on a rimmed baking sheet, pour oil from skillet onto sheet and spread evenly
- Arrange squash around pork. Brush pork with remaining sugar mixture from bowl. Bake until pork is cooked through, about 40 to 45 minutes. Tent fork with foil and let rest 10 minutes before serving.
A big green salad with sprouts, peppers, cucumbers, sunflower seeds, currants and Newman’s Sun Dried Tomato Vinaigrette.
This pork was very juicy and the squash was super sweet, the balsamic roasted potatoes were a good match for the pork flavors. We will have leftovers for a few days and will definitely be enjoying those!
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