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Spiced-rubbed Pork Loin with Acorn Squash Recipe

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This recipe for Spiced-rubbed Pork Loin with Acorn Squash is from Keller Family Cookbook; 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T. extra-virgin olive oil
1/4 cup packed light-brown sugar
1/2 tsp. ancho chile powder or other single chile powder
1/4 tsp. ground cinnamon
1/2 tsp. ground cumin
2 lbs. acorn squash, seeded & cut into 1-inch-thick wedges
1 boneless pork loin (3 lbs.), tied (I used a 1.5 lb pork tenderloin)
Coarse salt and ground pepper
Directions:
Directions:
1. Preheat oven to 425º. In a large bowl, stir together 3T. oil, sugar, chile powder, cinnamon, cumin, and 2 T. water. Add squash and toss to coat.
Set aside.

2. Generously season pork with salt and pepper. Heat a cast-iron or other heavy pan over high. Add 1 T. 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.

3. Arrange squash around pork. Brush pork with sugar mixture from bowl. Bake until pork is cooked through (an instant-read thermometer inserted in center should register 135º.), 40-45 minutes, brushing meat with sugar mixture and turning squash every 15 minutes. Tent pork with foil and let rest 10 minutes before slicing.
Personal Notes:
Personal Notes:
This has really great flavor. We don't typically eat squash, so I was a little nervous about this recipe, but it was so tasty everyone ate it right up.

 

 

 

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