Roast Pork and Squash
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This recipe makes 6 servings
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 |
This flavourful fall combo – tender squash and juicy pork cooked in the same pan – is easy enough for weeknights but tasty enough for company.
Ingredients
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.
Source : Canadian Living Magazine: October 2007
- Keywords : Dinner; Pork; Squash; Roast; Main Course;
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