Pork With Roasted Brussel Sprouts Butternut Squash Recipes

ROASTED PORK LOIN WITH BRUSSELS SPROUTS, SHALLOTS AND GARLIC

Steps:

• For the marinade: In a medium bowl, whisk together the Dijon mustard, grainy mustard, the zest and juice from one of the lemons, white wine, fresh thyme, and the butter. Put the pork loin directly into the mixture, smoothing it on the meat like a paste. Refrigerate.
• Preheat the oven to 350 degrees F. Heat a large skillet over high heat. Add 2 tablespoons of the olive oil. When the oil begins to smoke, remove the skillet from the direct heat. Remove the pork loin from the bowl, leaving behind any excess mustard mixture.
• Reserve the mustard mixture. Season the meat on all sides with salt and gingerly place the pork loin in the hot oil. Put the skillet back on the heat and brown the pork, without moving it around, for 3 minutes. Use a pair of kitchen tongs (or two large spoons) to gently (but firmly) rotate the pork a 1/4 turn in the oil. Repeat this process turning the pork every 3 to 4 minutes.
• Meanwhile, toss the garlic cloves, Brussels sprouts, and shallots in a bowl with the remaining olive oil, and white wine. Season with salt and the chili flakes. Place the vegetables evenly in the bottom of the roasting pan. When the pork is browned on all sides, remove it from the skillet and place it on a rack in the roasting pan. Take care to disperse the vegetables so the heat in the oven can circulate around and under the pork as it cooks. Pour any remaining marinade over the pork.
• Finishing and serving the pork: Place the roasting pan in the center of the oven and cook for 35 to 45 minutes. Test the temperature in the center of the loin.
• If underdone, cook for 5 to 10 additional minutes and test again. Remove the pork from the pan and allow it to "rest" for 10 minutes. Place the roasting pan on top of the stove. Put the heat on low and add the Sherry vinegar and the remaining lemon zest and juice. Stir to blend with the vegetables. Taste for seasoning, then sprinkle with the breadcrumbs.
• Place the pork in the center of a platter (sliced or whole) and spoon the vegetables and any cooking liquid over the top.

PORK WITH ROASTED BRUSSEL SPROUTS & BUTTERNUT SQUASH

Steps:

• Roast pork tenderloin at 375°F, then serve with vegetables.

ROASTED PORK LOIN WITH BRUSSELS SPROUTS, SHALLOTS, GARLIC

Steps:

• Preheat the oven to 500 degrees F.
• In a medium bowl, add the Dijon mustard, grainy mustard, the zest and juice from 1 of the lemons, the fresh thyme and the butter. Whisk together and set aside. Heat a large cast iron skillet over high heat and add 2 tablespoons extra-virgin olive oil to the pan. Season the meat on all sides with salt and pepper, to taste, and gingerly put the pork loin in the hot oil. Brown the pork, without moving it around, for 3 minutes. Use a pair of kitchen tongs or 2 large spoons, to gently, but firmly, rotate the pork a 1/4 turn in the oil. Repeat this process turning the pork every 3 to 4 minutes. The most important thing? Be patient. Get the other vegetables together as the meat browns.
• Meanwhile, toss the garlic cloves, Brussels sprouts and shallots in a bowl with the remaining 2 tablespoons of extra-virgin olive oil. Season with salt, to taste, and stir in the chili flakes. Heat a roasting pan over medium-high heat. Arrange the vegetables evenly in the bottom of the roasting pan and cook just until the vegetables begin to caramelize, about 5 minutes.
• When the pork is browned on all sides, remove it from the skillet and put it on a rack in the roasting pan, flesh side up, fatty side down.
• In the same cast iron pan that was used to brown the pork, discard some of the leftover fat, leaving about 1 to 2 tablespoons in the pan. Add the diced bread and toast over low heat. Remove to a paper towel lined plate and set aside until service.
• Take care to disperse the vegetables so the heat in the oven can circulate around and under the pork as it cooks. Pour the mustard mixture over the pork. Turn the oven temperature down to 350 degrees F and put the roasting pan in the center of the oven and roast for 30 minutes. Test the temperature in the center of the loin. You are looking for an "ideal" internal temperature of 90 degrees F on an instant-read thermometer. Roast for 10 to 15 additional minutes and test again. You are looking for an ideal temperature of 125 degrees F. Remove the pork from the pan and allow it to "rest" for 10 minutes.
• Put the roasting pan on top of the stove, over low heat, and add the vinegar and the juice and zest from the remaining lemon. Stir to blend with the vegetables. Taste for seasoning.
• Arrange the pork in the center of a platter (sliced or whole) and spoon the vegetables and any cooking liquid over the top. Garnish with croutons and serve.

EASY ONE-PAN PORK AND SQUASH DINNER

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
• Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
• Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
• Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
• Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).

ANCHO CHILE PORK TENDERLOIN WITH BRUSSELS SPROUTS AND SQUASH

Steps:

• Place racks in top and center of oven; preheat to 425°F. Finely grate 2 tsp. lime zest into a small bowl. Stir in cumin, chile powder, brown sugar, and 2 tsp. salt.
• Toss brussels sprouts, onion, squash, 2 Tbsp. oil, and half of spiced salt on a rimmed baking sheet. Transfer to center rack in oven and roast 10 minutes. Toss and continue to roast until vegetables are browned and cooked through, 10-15 minutes more.
• Meanwhile, rub pork tenderloins with remaining spiced salt and heat remaining 2 Tbsp. oil in a large skillet over medium-high. Sear pork on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto remaining side, then transfer skillet to top rack of oven. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare or 145°F for medium, 8-10 minutes (temperature will rise by about 10°F after cooking). Transfer pork to a cutting board and let rest 5 minutes before slicing.
• Whisk sour cream, 2 tsp. lime juice, 1/2 cup cilantro, and remaining 1/4 tsp. salt in a small bowl. Spoon some sauce onto plates, then arrange pork over. Top with cilantro leaves, flakey sea salt, and pepper. Serve vegetables and lime wedges alongside.

SHEET PAN VEGAN ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Place Brussels sprouts and butternut squash in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper.
• Roast in the preheated oven until golden and crispy, about 25 minutes.

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F.
• Combine the olive oil and garlic in a large bowl.
• Add Brussels sprouts and Butternut squash and toss to coat evenly.
• Pour in an even layer into an oven proof pan sprayed with cooking spray.
• Roast for 35-40 minutes until fork tender and carmelized.
• Remove from oven, drizzle with maple syrup while still hot.
• Sprinkle with salt, pepper,and sage to taste. Enjoy.