Garlic-Herb Roasted Pork Loin w/ Butternut Squash and Brussels Sprouts

Ingredients:

Pork Loin

4-5 pound pork loin
2 Tbsp fresh rosemary
2 Tbsp fresh thyme
1 Tbsp fresh Garlic
½ Tbsp course ground pepper
½ Tbsp Kosher salt
¼ cup butter (room temperature)
2 Tbsp olive oil

Butternut Squash

2 Ibs butternut squash
2 Tbsp fresh sage
2 cups walnuts
¼ cup butter
Dried cranberries
Salt
2 Tbsp olive oil

Brussels Sprouts

1 lb brussels sprouts
1 small onion
4 oz pancetta
4 oz bacon
2 Tbsp butter
1 Tbsp honey
1 Tbsp balsamic vinegar
1 Tbsp fresh red bell pepper

Directions:

Pork Loin

Pat pork loin dry with paper towels. Score the fat cap side of the pork loin in a diamond pattern, roughly 1/8 to ¼ inch deep. This allows the top to get nice and brown and crispy.
Mince rosemary, thyme, and garlic. Add to butter and mix. Spread the butter on the top of the pork loin, making sure to get it into all the little nooks from your scoring.
Coat the entire pork loin in olive oil, and lightly salt and pepper. Bake in a roasting pan at 375 for approximately 45 minutes. For perfectly moist pork loin, roast at 9-10 mins per pound.

Butternut Squash

In a mixing bowl, toss butternut squash in olive oil, salt, and pepper.
Transfer to a baking sheet and roast at 400 for 15 mins (or until brown).
In a small saucepan, add butter, sage, walnut, and dried cranberries. Simmer on low until butternut squash is done roasting.
Once butternut squash is pulled out of the oven, toss with butter mixture and serve.

Brussels Sprouts

Half brussels sprouts lengthwise. Dice onion, bacon, and pancetta.
In a large skillet, add bacon and pancetta. Cook on medium-low heat until the fat is rendered and the meat is crispy, about 15 minutes.
Remove meat, leaving grease in the pan. Add butter and allow to melt and foam completely. Turn heat to medium-high
Add brussels sprouts and onion. Cook on medium-high heat until browned, about 10 minutes.
Once the brussels sprouts are tender, add honey, balsamic, bacon and pancetta back to the pan and cook for 1 min. Serve with fresh diced red bell pepper to garnish.

Ben HoneaDecember 10, 20181 Comment

Garlic-Herb Roasted Pork Loin w/ Butternut Squash and Brussels Sprouts

4-5 pound pork loin

2 Tbsp fresh rosemary

2 Tbsp fresh thyme

1 Tbsp fresh Garlic

½ Tbsp course ground pepper

½ Tbsp Kosher salt

¼ cup butter (room temperature)

2 Tbsp olive oil

2 Ibs butternut squash

2 Tbsp fresh sage

2 cups walnuts

¼ cup butter

Dried cranberries

Salt

2 Tbsp olive oil

1 lb brussels sprouts

1 small onion

4 oz pancetta

4 oz bacon

2 Tbsp butter

1 Tbsp honey

1 Tbsp balsamic vinegar

1 Tbsp fresh red bell pepper

Pat pork loin dry with paper towels. Score the fat cap side of the pork loin in a diamond pattern, roughly 1/8 to ¼ inch deep. This allows the top to get nice and brown and crispy.

Mince rosemary, thyme, and garlic. Add to butter and mix. Spread the butter on the top of the pork loin, making sure to get it into all the little nooks from your scoring.

Coat the entire pork loin in olive oil, and lightly salt and pepper. Bake in a roasting pan at 375 for approximately 45 minutes. For perfectly moist pork loin, roast at 9-10 mins per pound.

In a mixing bowl, toss butternut squash in olive oil, salt, and pepper.

Transfer to a baking sheet and roast at 400 for 15 mins (or until brown).

In a small saucepan, add butter, sage, walnut, and dried cranberries. Simmer on low until butternut squash is done roasting.

Once butternut squash is pulled out of the oven, toss with butter mixture and serve.

Half brussels sprouts lengthwise. Dice onion, bacon, and pancetta.

In a large skillet, add bacon and pancetta. Cook on medium-low heat until the fat is rendered and the meat is crispy, about 15 minutes.

Remove meat, leaving grease in the pan. Add butter and allow to melt and foam completely. Turn heat to medium-high

Add brussels sprouts and onion. Cook on medium-high heat until browned, about 10 minutes.

Once the brussels sprouts are tender, add honey, balsamic, bacon and pancetta back to the pan and cook for 1 min. Serve with fresh diced red bell pepper to garnish.