Spice-Rubbed Pork with Roasted Butternut Salad
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Yield: Makes 6 to 8 servings
More From Southern Living
Total: 55 Minutes
- 2 (3/4-lb.) pork tenderloins
- 3 tablespoons olive oil, divided
- 1 1/2 tablespoons pork dry rub (such as McCormick Grill Mates Pork Rub)
- 3 cups coarsely chopped butternut squash
- 6 cups arugula
- 1 small ripe Bartlett pear, thinly sliced
- 1/2 (4-oz.) package goat cheese, crumbled
- 1/4 cup chopped dried cherries
- Toasted Pecan Vinaigrette
- 1. Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush with 1 Tbsp. oil, and rub with dry rub.
- 2. Preheat oven to 400°. Toss squash with remaining 2 Tbsp. oil; place in a single layer in a lightly greased foil-lined 15- x 10-inch jelly-roll pan. Bake 20 minutes or until squash is just tender and begins to brown, stirring once halfway through. Remove from oven, and cool 10 minutes.
- 3. Meanwhile, grill pork, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 145°. Remove from grill, and let stand 10 minutes. Cut pork diagonally into thin slices.
- 4. Toss together squash, arugula, and next 3 ingredients on a serving platter; add salt and black pepper to taste. Serve squash salad with Toasted Pecan Vinaigrette and sliced pork.
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