Roast Pork With Squash And Onions Recipes

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).

ROASTED PORK TENDERLOIN WITH DELICATA SQUASH MEDLEY

Steps:

• Preheat oven to 400 degrees.
• In a medium size bowl, mix together potatoes, squash, onions and green beans. Sprinkle with 2 TBS olive oil (reserve the other 2 TBS), salt, pepper and garlic powder. Mix together and place in a large roasting pan. Roast for 15 minutes.
• While veggies are roasting sprinkle and rub the pork with 1 TBS olive oil, the roasted garlic seasoning and rosemary. Heat a large frying pan with the remaining 1 TBS olive oil. Sear the pork for a few minutes on each side or until it has a golden crust.
• Place pork tenderloin on top of the veggies and roast for another 25 minutes or until temperature reads 145 degrees for medium rare or 160 degrees for medium using a digital thermometer for best accuracy. Always let the pork rest for three minutes before slicing.
• Garnish with rosemary and slice before serving.

AUTUMN PORK ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
• Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
• Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving

ROAST PORK WITH SQUASH AND ONIONS

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss together squash, onion, 2 tablespoons oil, and sage. Season with salt and pepper. Roast 10 minutes.
• Meanwhile, season pork generously with salt and pepper; sprinkle with oregano. In a large skillet, heat 2 teaspoons oil over medium-high. Cook pork until golden brown on all sides, 8 to 10 minutes. Nestle pork among vegetables on sheet; roast until vegetables are tender and pork is cooked through (an instant-read thermometer inserted in center of pork should read 145 degrees), 15 to 20 minutes.
• Transfer pork to a cutting board to rest. Squeeze orange halves over vegetables. With a wooden spoon, gently scrape up any browned bits from sheet. With a slotted spoon, transfer vegetables to a serving platter; slice pork and arrange alongside. Serve pork and vegetables drizzled with pan juices.

PORK WITH SQUASH AND APPLES

Steps:

• Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
• Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
• Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
• Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.

PORK CHOPS WITH MUSHROOM CREAM AND HAZELNUTS, ROASTED BLOOMING ONION WITH RANCH DIP, ROASTED SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Remove the outer skin from onions, keeping them whole. Cut onions from the top almost to the bottom (without cutting all the way through), making 8 equal wedges. Place onions on baking sheet, spray with cooking spray and season with salt and pepper. Arrange spaghetti squash on the same baking sheet, flesh side up. Spray squash with cooking spray and season with salt and pepper. Roast squash and onions for 25 to 30 minutes, until both are tender and onions are golden brown.
• Meanwhile, heat oil in a large skillet over medium heat. Season both sides of pork with salt and pepper. Add pork to hot skillet and cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same skillet add mushrooms and garlic and saute 5 minutes, until mushrooms soften and release juice. Add chicken broth and bring to a simmer. Return pork to pan and simmer 5 minutes, until cooked through. Add heavy cream and simmer 1 minute. Using a fork, pull squash from the skin in shreds, making spaghetti-like strands. Arrange squash on a platter or plate and top with pork and cream sauce. Top with hazelnuts and parsley. Serve 2 roasted onions alongside, with ranch dip, reserving remaining onions for another meal.

CARAMELIZED-ONION PORK

Steps:

• In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally., Place the pork in a 13x9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Top with onion mixture., Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

MY YUMMY ROAST PORK WITH ONION GRAVY

Steps:

• Mix all the dry seasonings in a small bowl.
• Pierce the meat all over with a fork.
• Rub with seasoning.
• Let stand at room temperature for 2 - 4 hours.
• Spray a roasting pan with cooking spray for ease of cleanup.
• Thinly slice onions and spread out in bottom of pan.
• Place roast on top of onions.
• Mix 1 cup beef stock, 2 tbsp Worcestershire sauce, 1 tsp dijon mustard, 1 tbsp soya sauce, and 1/2 cup port, or sherry in 2 cup measuring cup.
• Drizzle a little of the liquid over onions.
• Keep adding small amounts of liquid to pan every 1/2 hour or so to keep onions moist but allow them to get carmelized.
• Roast @ 350F until internal temperature of 165F is reached.
• Remove meat from pan and tent with foil to allow juices to settle.
• Transfer pan drippings and onions to a sauce pan.
• Mix cornstarch with stock and add with port.
• Cook and stir till nicely thickened.
• Serve sauce over meat.
• Great on mashed potatoes.

AUTUMN PORK ROAST

Steps:

• Place roast in a large baking pan. Arrange potatoes, carrots, onions and pumpkin around roast. Add water to the pan. Sprinkle meat and vegetables with sage, salt and pepper; dot vegetables with butter. , Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake, uncovered, for 1 hour. Place the apples around roast; cover and bake until a thermometer inserted in pork reads 145°, 45-60 minutes, basting every 30 minutes. Let stand 10 minutes before slicing. If desired, thicken pan juices for gravy.

PORK WITH APPLES AND SQUASH

Steps:

• Trim fat from pork. Mix sage, 1/2 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub on both sides of pork.
• Cook pork in 10-inch nonstick skillet over medium heat about 3 minutes on each side until brown. Place onion on pork. Pour broth around pork. Heat to boiling; reduce heat.
• Cut squash crosswise into 1-inch slices; remove seeds and fibers. Cut each slice into fourths. Place squash and apple on pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer about 15 minutes or until pork is slightly pink when cut near bone and squash is tender.

HEARTY ROASTED PORK LOIN & VEGETABLES RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Using a sharp knife, score the fat cap of the pork loin in a crosshatch pattern. Do not cut through to the meat.
• Using your hands, rub 2 tablespoon olive oil all over the pork. Liberally season all over with 1 tablespoon salt, plus more as needed. Rub 2 tablespoons of the McCormick® Savoury Spice Blend all over the pork.
• Transfer the pork to a 9 x 13-inch (22 x 33 cm) baking sheet. Roast for 10 minutes, until the fat is beginning to render and brown.
• Meanwhile in a large bowl add the Brussels sprouts, butternut squash, and red onion, 2 tablespoons olive oil, and 1 tablespoon McCormick® Savoury Spice Blend and toss to coat.
• Remove the pork from the oven. Reduce the oven temperature to 375°F (190°C).
• Evenly spread the vegetables on the baking sheet, turning the Brussels sprouts cut-side down. Clear a space in the center of the pan, then return the pork to the pan. It is okay if some of the vegetables are underneath the pork.
• Return to the oven and cook for 35-50 minutes, depending on the size of the pork loin, until the internal temperature reaches 165°F (75°C).
• Remove from the oven and let rest for 10-15 minutes before carving the pork and serving with the vegetables.
• Enjoy!

ROASTED SQUASH WITH ONIONS AND YOGURT

Steps:

• Preheat oven to 375 degrees. On a rimmed baking sheet, toss acorn squash and onion with oliveoil; season with coarse salt and ground pepper. Roast until squash is tender, 30 to 35 minutes.
• In a small bowl, combine Greek yogurt and lemon juice; season with salt and pepper. Transfer squash and onion to a serving plate. Top with yogurt, mint leaves, and ground pepper.

ROASTED PORK WITH POTATOES AND BUTTERNUT SQUASH

Steps:

• Preheat oven to 425 degrees.
• Combine red potatoes, and butternut squash in an 11x7 baking dish.
• Combine 1 tablespoon olive oil, thyme, sage, 1/2 teaspoon salt, and pepper, and toss with vegetables.
• Roast at 425 degrees for 15 minutes.
• Heat a large skillet over medium-high heat.
• Add 1 tablespoon olive oil.
• Sprinkle the tenderloin with 1/2 teaspoon salt, and add pork to pan.
• Saute for 4 minutes.
• Stir vegetables, add pork, and sherry.
• Roast for 12 minutes or until a thermometer registers 145 degrees.
• Remove pork, and let stand 5 minutes.