Roast Pork Tenderloin with Acorn Squash
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 221.2
- Total Fat: 6.8 g
- Cholesterol: 65.1 mg
- Sodium: 167.7 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 1.9 g
- Protein: 26.4 g
View full nutritional breakdown of Roast Pork Tenderloin with Acorn Squash calories by ingredient
Introduction
Adapted from Martha Stewart Everyday Food, Nov 2005 Adapted from Martha Stewart Everyday Food, Nov 2005Number of Servings: 4
Ingredients
-
1 acorn squash (2 pounds), quartered, seeded, and sliced 1/2 inch thick, skin on
8 garlic cloves, peeled
1/2 teaspoon dried rosemary
Coarse salt and ground pepper
1 pork tenderloin (about 1 pound)
4 teaspoons olive oil
1 tablespoon hoisin sauce*
Directions
1. Preheat oven to 375 degrees. Scatter squash and garlic in a large roasting pan. Mix rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; rub into pork. Place in pan with vegetables; drizzle with oil.
2. Roast 25 minutes. Brush pork with hoisin. Continue roasting, about 15 minutes, until pork reaches an internal temperature of 140 degrees.
3. Let meat stand 5 minutes before slicing. Serve with squash, garlic, and any pan juices.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
2. Roast 25 minutes. Brush pork with hoisin. Continue roasting, about 15 minutes, until pork reaches an internal temperature of 140 degrees.
3. Let meat stand 5 minutes before slicing. Serve with squash, garlic, and any pan juices.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.