This time of year has nostalgic ties to memories, feelings, and for me…ingredients!
When the weather gets cold, I start to use ingredients like pumpkin, squash, cinnamon, chili powder, smoked paprika, pork (in all forms), etc. like they never existed before.
And this year is no exception: in this recipe, I combine several winter squash varieties to make one, warm, cohesive squash salad. Then we top it with the tenderloin to add a heartiness that almost sings “It’s beginning to look a lot like Christmas…”!
Hickory Roasted Pork Tenderloin w/ Winter Squash Salad
1 Pork Tenderloin (approx. 2 lbs.)
1 Spaghetti Squash
1 Pumpkin (smaller, pie variety; not carving)
1 Acorn Squash
1 pkg Hickory Smoke BBQ Season (I use: Paulie Spice)
1 tsp Smoked Paprika
2 tsp Chili Powder
1 Tbs Kosher Salt
1 tsp Ground Black Pepper
3 Tbs Olive Oil
1. Preheat oven to 375F.
2. Slice Spaghetti Squash in half. Drizzle with 2 Tbs Olive Oil. Season with Salt and Pepper. Lay flesh down on a sheet pan. Bake at 375F for 30-35 min.
3. Remove seeds/insides from Pumpkin and Acorn Squash. Remove the skin of the Pumpkin (leave the skin on the Acorn Squash…it’s completely edible). Dice to bite-sized pieces (large dice = 1 in. cubes)
4. Toss Pumpkin/Squash with Smoked Paprika, Chili Powder, and remainder of Salt/Pepper. Bake at 375F for 15-20 min.
5. Remove Spaghetti Squash, and Pumpkin/Acorn Squash from the oven. Scrape the inside of the Spaghetti Squash out with a fork to shred…
6. Generously rub the Pork Tenderloin with the BBQ Season. Allow to sit at room temperature for approx. 10-15 min. (until the dry rub looks wet).
7. Place Tenderloin on sheet pan and place in 375F oven for 15 min. Reduce heat to 300F and continue to cook for additional 15 min.
-You are looking for an internal temperature of 145F at the center of the tenderloin.
8. Remove Pork Tenderloin when it reaches 145F internally, and allow to rest (covered) for 10-12 min.
1. Place the Spaghetti Squash directly in the center of the plate.
2. Place the Pumpkin/Acorn Squash blend directly on top of the Spaghetti Squash.
3. Place 1-3 slices of Pork Tenderloin directly on top of the “Squash Salad”.
*Always look for squash that feels “heavy” for it’s size. (Hollow squash is BAD SQUASH)
*Remove silverskin from pork tenderloin before seasoning. (It’s not edible)
*If you like a sauce with this dish, try: 1/4 cup Yellow Mustard; 1 Tbs Apple Cider Vinegar; 1 Tbs Honey; Salt/Pepper to taste.
I hope you all enjoy this dish as much as I do!