In the Kitchen

In the Kitchen: Pumpkin spice roasted pork

Chef Tim Kelly from Chapel Grille shares his recipe for pumpkin spice roasted pork tenderloin with butternut squash-apple mash.

Ingredients:

2 whole pork Tenderloins (trimmed of fat)
1 small container Pumpkin pie spice
2 golden delicious apples
1 lg. butternut squash
¼ cup honey
Canola oil
sea Salt

 

Directions:

Dry rub the pork tenderloin with the pumkin pie spice and some sea salt and let sit one hour at room temperature.
For the Butternut Squash and Apple Mash: preheat the oven to 350 degrees. Peel/seed and large dice the Butternut Squash and apples. Toss the Squash and Apples with the honey in a mixing bowl then transfer into the roasting pan. Roast in the oven about 30 minutes or until soft.

For the Pork Tenderloin: In the heavy saute pan, heat about 2 tablespoons of canola oil over medium heat. Add the pork tenderloin and gently brown on all sides then cover and reduce heat to low. Turn the pork tenderloin every couple of minutes and keep covered. The total cooking time will be only about 15 minutes. The internal temperature will be 135 degrees for a perfect medium. Remove the Pork from the pan onto a cutting board.

To finish:
Spoon the mash onto the plates or platter. Slice the pork tenderloin and lay over the top of the Butternut Squash and Apple mash.


BONUS RECIPE!! Roasted Brussel sprouts with hardboiled egg
Preheat oven to 350 degrees
1 ½ pounds Brussel sprouts ( cut in ½)
¼ cup EVOO
1 hardboiled egg (chopped)
Salt and pepper.
Blanch the Brussel sprouts in boiling water, shock in ice water and drain. Toss the blanched Brussel sprouts with the olive oil, salt and pepper then place in a small baking dish. Roast in the oven for about 30 minutes until browned.


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