Ingredients:
1 (2 lb) acorn squash, quartered, seeded and sliced 1/2 inch thick, skin on ( see note)
8 garlic cloves, peeled
1/2 teaspoon dried rosemary
1 1/2 teaspoons coarse salt
1/4 teaspoon ground pepper
2 (1 lb) pork tenderloins
4 teaspoons olive oil
2 tablespoons hoisin sauce
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.