Roast Pork and Squash
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This flavourful fall combo – tender squash and juicy pork cooked in the same pan – is easy enough for weeknights but tasty enough for company.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 428 |
| pro | 37 g |
| total fat | 18 g |
| sat. fat | 6 g |
| carb | 31 g |
| fibre | 4 g |
| chol | 85 mg |
| sodium | 352 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 24% |
| vit A | 9% |
| vit C | 38% |
| folate | 20% |
Suggested Recipes
-
2 turban, acorn or mini-hubbard_squash (each about 2-1/2 lb/1.25 kg)
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) chopped fresh rosemary
3/4 tsp (4 mL) salt
3/4 tsp (4 mL) pepper
3 cloves garlic
1 pork rib roast (about 3-1/2 lb/1.75 kg) or pork loin centre roast boneless (2 lb/1 kg)
Preparation:
Cut each squash in half; scrape out seeds. Cut each half into quarters. In large roasting pan, toss squash with 1 tsp (5 mL) each of the oil and rosemary and 1/4 tsp (1 mL) each of the salt and pepper. Push to end of pan.
On cutting board, finely mince garlic; add remaining salt. Using flat side of knife, squash garlic into paste. Scrape paste into small bowl; add remaining oil, rosemary and pepper. Spread all over pork.
Place pork on greased rack in centre of roasting pan; surround with squash. Roast in 375°F (190°C) oven until meat thermometer inserted into centre registers 160°F (71°C), about 1 hour and 20 minutes. Tent with foil and let stand for 10 minutes before carving. Serve with squash.
On cutting board, finely mince garlic; add remaining salt. Using flat side of knife, squash garlic into paste. Scrape paste into small bowl; add remaining oil, rosemary and pepper. Spread all over pork.
Place pork on greased rack in centre of roasting pan; surround with squash. Roast in 375°F (190°C) oven until meat thermometer inserted into centre registers 160°F (71°C), about 1 hour and 20 minutes. Tent with foil and let stand for 10 minutes before carving. Serve with squash.
Tags:
Source
Canadian Living Magazine: October 2007
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