29 Mar Pork Tenderloin with Butternut Squash and Pears
For this Recipe, You will need:
- 1 Pork Loin, about 1lb
- 1 mid-sized Butternut Squash, enough to make 2 cups, cubed
- 2 Anjou Pears
- I medium onion
- 1/2 cup of Olive Oil
- 1/4 cup of Brown Sugar
- 1 tbsp of Ground Black Pepper
- 1tsp of Ground Thyme
- 1tsp of Chopped Garlic
- 1/2 tsp of Lawry’s Seasoning Salt
Combine olive oil, brown sugar, pepper, thyme, garlic, and seasoning salt in a small bowl.
Mix, until brown sugar has dissolved into olive oil. Set aside.Wash your pork loin, to prepare for seasoning.
Coat pork loin, using about 1/2 of your brown sugar mixture. Make sure to rub it in, and cover all sides.
Chop up your pears. And your squash
And mix together in a bowl with your (chopped) onion.
Toss veggie mixture with remaining brown sugar mixture.Arrange in 13×9 pan
Bake for at 375 for 3 hours, or until meat and veggies are browned, and meat is no longer pink inside. (I made a cut in the bottom, to check for doneness in the center. (I’m working on getting a meat thermometer!)Slice, Serve, and Enjoy!