Roasted Pork Tenderloin with Delicata Squash Medley for Porktober

by jerseygirl on October 5, 2014 · 7 comments

roasted pork tenderloin**For full disclosure this was a sponsored post by The National Pork Board. As usual, all opinions are my own.

Let’s celebrate Porktober!

I really don’t need a reason to celebrate as pork is one of my husband’s favorite meals. While he brings home the bacon, I cook it up in a pan. And I don’t only cook bacon…. I cook tenderloin, chops and roasts.

Costco and The National Pork Board have teamed up this October to celebrate “Porktober”. My favorite cuts of pork are on sale throughout the entire month. While I’m there, I tend to purchase all my other groceries I need for the week. This week I even picked up some sweatshirts and an iron too. I love the one stop shopping.

Here’s the pork sale schedule for October:

9/29 – 10/5: Tenderloin

10/6 – 10/12: Boneless Chops and Roasts

10/13 – 10/19: Boneless Sirloin Tip Roast

10/20 – 10/26: Whole Boneless Loins

My job was to create a pork tenderloin recipe this week. Now that’s a piece of cake as tenderloin is easy and quick to cook. I can make a week night meal that tastes like it belongs in a restaurant.  Rosemary is my favorite herb that pairs with pork. I decided to rub the tenderloin with some dried rosemary, olive oil and roasted garlic seasoning. I paired the delicious meat with some fall vegetables. Since pork tenderloin doesn’t take long to cook, I roasted the veggies first before the pork went into the oven.

fall veggies

Have you heard of delicata squash? If not, you need to go buy some. It is pretty easy to find in most produce markets and grocery stores at this time of year. You can also substitute another squash if you really want to. To me, it’s the lazy woman’s squash. It is much easier to prepare than butternut, spaghetti or acorn squash. It is so pretty and you can eat the skin. All I had to do was wash it, core out some seeds and slice it up. It is a great fall vegetable. The mild but slightly sweet taste pairs well with a lean cut of pork and rosemary. Red potatoes, green beans and pearl onions complete the meal.

delicata.jpg

The pork gets seared in a pan before it goes in the oven so it stays nice and juicy.  This also gives the vegetables some time to precook in the oven. Look at these beautiful pork tenderloins.

sear pork.jpg

Once the pork is seared, it goes in the oven with the beautiful fall vegetables. Pork only needs to be cooked to 145 degrees for medium rare and 160 degrees for medium. Always let it rest for 3 minutes after making sure it is at the proper temperature.  A digital meat thermometer works best for accuracy. My family likes it somewhere in between so I cook it to about 155 degrees. Then it goes on our table looking like this.

tenderloin platter

I couldn’t wait to grab  plates and fill them up. Such a great meal for a brisk fall day. The smell in the kitchen was unbelievable!

tenderloin plate

I will be back this coming week with another recipe for pork chops. Also I will be giving away a prize pack that I know you will want to win. So stay tuned for more Porktober.

In the meantime, get some great pork recipes on the Pork Be Inspired website , their Facebook pageCostco’s website and Costco’s Facebook page.

What is your favorite cut of pork?

 

Roasted Pork Tenderloin with Delicata Squash Medley
Author: 
Recipe type: Main dish
Cuisine: pork
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
This roasted pork tenderloin with fall veggies is all you'll need for a delicious family meal.
Ingredients
  • 1½ pounds baby red potatoes, cut in half
  • 1 large delicata squash, seeded and sliced in half moon pieces
  • 1 cup frozen pearl onions
  • 1 pound green beans, cleaned and trimmed
  • 4 TBS olive oil, divided
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 to 3 pound package of pork tenderloins
  • 1 tablespoon roasted garlic seasoning
  • 1 tablespoon dried rosemary
  • rosemary sprigs for garnish
  • more salt and pepper to taste
Instructions
  1. Preheat oven to 450 degrees.
  2. In a medium size bowl, mix together potatoes, squash, onions and green beans. Sprinkle with 2 TBS olive oil (reserve the other 2 TBS), salt, pepper and garlic powder. Mix together and place in a large roasting pan. Roast for 15 minutes.
  3. While veggies are roasting sprinkle and rub the pork with 1 TBS olive oil, the roasted garlic seasoning and rosemary. Heat a large frying pan with the remaining 1 TBS olive oil. Sear the pork for a few minutes on each side or until it has a golden crust.
  4. Place pork tenderloin on top of the veggies and roast for another 25 minutes or until temperature reads 145 degrees for medium rare or 160 degrees for medium using a digital thermometer for best accuracy. Always let the pork rest for three minutes before slicing.
  5. Garnish with rosemary and slice before serving.

 

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{ 4 comments… read them below or add one }

Sues October 6, 2014 at 8:11 am

Porktober!! I don’t eat pork nearly enough, but whenever I see a recipe for it, I start craving it! 🙂

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Lisa @ Whisk & Cleaver October 6, 2014 at 12:25 pm

I absolutely LOVE pork tenderloin! I’ll have to head over to Costco to get some on sale (along with a skeleton for Halloween 🙂 – thanks for the tips on their pork sale schedule. You’re so lucky to have fall weather – we’re still in grill mode in SoCal!

Reply

Joanne October 7, 2014 at 8:19 am

I love how you roasted a ton of fall veggies along with this meal as well! So much delicious flavor in every bite.

Reply

Barbara @ Barbara Bakes October 9, 2014 at 6:26 am

Pork tenderloin is my favorite meat as well. Love the way you served it. Such a great presentation.

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