Monday, November 30, 2009

Spice-rubbed Pork Loin with Acorn Squash


(The MSC Bonus Cupcake post is below this one)


I am not usually excited about making recipes that have a big piece of meat as the star of the show, but for some reason this pork loin and squash recipe really caught my eye. I saw it in the November issue of Everyday Food and both parts look amazing. The caramelized squash just looked so delicious and the spice combination sounded perfect for the pork.
I used a smaller pork loin than the recipe called for and for that reason, did away with one of the steps, which I noted in the recipe below.

The squash was so tender and delicious, it was simply amazing. The best acorn squash I have ever had.
The pork was an absolute hit. My hubby declared it the best meat he has ever tasted and my kids went crazy for it. The perfect combination.
Plus, I had enough pork and squash leftovers to make 2 other meals later in the week. That was even better.
You must try this recipe, I promise you will love it.

Spice-rubbed Pork Loin with Acorn Squash from Everyday Food November 2009

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 1/4 cup packed light-brown sugar
  • 1/2 teaspoon ancho chile powder or other single chile 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 (3 pounds), tied (I used a 1.5 pd pork loin, not tied)
  • Coarse salt and ground pepper

Directions

  1. Preheat oven to 425. In a large bowl, stir together 3 tablespoons oil, sugar, chile powder, cinnamon, cumin, and 2 tablespoons water. Add squash and toss to coat. Set aside.
  2. Generously season pork with salt and pepper.( Heat a cast-iron skillet or other 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. I skipped this step because my pork loin was smaller and I knew it wouldn't take as long to cook in the oven. I just added a little oil to the sugar mixture that I used on the squash)
  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 135 degrees), 40 to 45 minutes, brushing meat with sugar mixture and turning squash every 15 minutes. Tent pork with foil and let rest 10 minutes before slicing.

4 comments:

Tracey said...

Yum, yum, yum!! I am making that pork tonight! Thanks for the idea :) How sad that I haven't opened my copy of November's Everyday Food yet. Clearly I am missing out!

Nancy/n.o.e said...

I don't currently get Everyday Food, so it's great to see what wonderful recipes are in the current issue. Do you follow @everydayfood on Twitter? They send tweets with very easy lunch and dinner "recipes".

Megan said...

I remember dog-earing that page when I saw it. I'll have to make that recipe now. Sounds like you got fabulous results... and compliments!

Kayte said...

I am going to have to start getting Everyday Food is what I am thinking...all these recipes you do from there look very good. I know this would be something that would be a big hit around here. They love both of these items! Your photos of it all are great!