Garlic Crusted Pork Loin With Mashed Acorn Squash Recipes

Steps:

• Preheat oven to 450 degrees. Lightly oil a rimmed baking sheet; set aside. Finely chop garlic; sprinkle with coarse salt. Holding a chef?s knife almost parallel to a cutting board, repeatedly smear garlic with blade until a paste forms.
• Place pork in center of prepared baking sheet. Rub all over with oil and garlic paste, and season with salt and pepper. Arrange squash halves, cut side down, around pork.
• Roast pork until an instant-read thermometer registers 145 degrees when inserted in the thickest part, 35 to 40 minutes. Transfer to a cutting board, and tent with aluminum foil; let rest 10 minutes.
• Meanwhile, holding hot squash with a clean kitchen towel, scrape out flesh into a medium bowl. Add sour cream and brown sugar; season with salt and pepper, and mash with a fork to combine. Thinly slice pork, and serve with mashed squash, sprinkled with brown sugar.

Steps:

• 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.
• Roast 25 minutes. Brush pork with hoisin. Continue roasting, about 15 minutes, until pork reaches an internal temperature of 140 degrees.
• Let meat stand 5 minutes before slicing 1 1/2 tenderloins (reserve remaining half to make Pork and Soba Noodle Salad, if desired). Serve with squash, garlic, and any pan juices.

Steps:

• preheat oven to 450. Lightly oil a rimmed baking sheet; set aside. Finely chop garlic; sprinkle with coarse salt. Holding a chef's knife almost parallel to cutting board, repeatedly smear garlic with blade until a paste forms.
• Place pork in center of baking sheet. Rub all over with olive oil and garlic paste. season with salt and pepper. Arrange squash halves, cut side down around pork.
• Roast pork until instant read thermometer reads 145 when inserted into thickest part of meat. Around 35-40 minutes. Transfer to cooling rack and let sit for 10 minutes.
• Meanwhile, holding hot squash with a kitchen towel, scrape out flesh into medium bowl. Add sour cream and brown sugar; season with salt and pepper, and mash with fork to combine. Thinly slice pork, and serve with mashed squash, sprinkled with brown sugar.

Steps:

• Make the pork loin: Preheat the oven to 425 degrees F.
• Place the first 5 ingredients in the bowl of a mini chopper. Process until the mixture resembles a coarse paste. Rub the paste over the surface of the pork and allow the pork to sit for 30 minutes at room temperature, or in the refrigerator for up to 6 hours¿leave roast at room temperature for 30 minutes before roasting if refrigerated. Roast the pork for 30 to 50 minutes, check temperature with a meat thermometer. The temperature should read 140 degrees F. Remove the pork as soon as it reaches the correct temperature, cover with foil and let rest for 15 minutes.
• Make the succotash: Place the beans in a saucepan and cover with salted water. Simmer until tender, 6 to 8 minutes for frozen beans, and 25 minutes for fresh shelling beans. Drain the beans, and using the same saucepan, add the butter and the corn and saute quickly, about 2 minutes. Add the cream, sugar, beans, and salt and pepper. Cook over low heat for about three minutes more.
• Spoon the succotash into 6 shallow bowls, sprinkle with paprika and parsley. Top each with 3 to 4 (1-inch) slices of the pork loin and serve immediately.

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash, cut sides down, in a glass baking dish. Place the baking dish into the oven and pour enough water into the baking sheet to fill halfway up the sides (this will help steam the squash so it doesn't dry out, making the flesh easier to mash). Place the foil-wrapped garlic directly on an oven rack. Roast the garlic and squash until very tender, about 1 hour. Cool slightly.
• Melt 1 tablespoon of butter in a heavy, small skillet over medium-high heat. Add the leeks and apple and saute until crisp tender, about 6 minutes. Season with salt, to taste.
• Scoop the cooled acorn squash flesh into a large bowl. Using a potato masher, mash the flesh until smooth. Unwrap the garlic and squeeze the roasted garlic flesh into the squash puree. Add the remaining 6 tablespoons of butter and mash. Stir in the thyme and season with salt, to taste. Place the mash in serving bowl and top with apple and leek saute.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Place each squash half in the baking dish, cut side down.
• Bake squash in the preheated oven for 30 minutes. Flip squash over and place 1 tablespoon butter and 1 teaspoon garlic into each squash. Season with salt and pepper.
• Bake squash, cut-side up until tender, about 20 more minutes. Cool for about 5 minutes before serving.

Steps:

• Preheat over to 375 degrees.
• Scatter squash and garlic in a lrge 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.
• Roast 25 minutes.
• Brush pork with hoisin sauce.
• Continue roasting, about 15 minutes, until pork reaches and internal temperature of 140 degrees.
• Let meat stand 5 minutes before slicing into 1 1/2 inch tenderloins.
• Serve with squash, garlic, and any pan juices.
• NOTE: The recipe says to leave the skin on the squash. Perhaps this is so the squash will not fall apart during the cooking process. I did cook it as specified but took it off prior to eating.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place acorn squash, cut-side down, on a baking sheet.
• Bake in the preheated oven for 30 minutes. Flip squash and sprinkle cinnamon into the center and dot with butter. Continue baking until flesh can be easily pierced with a fork, about 30 minutes more.
• Scoop flesh into a bowl and mix in brown sugar until evenly combined.