Savory spiced pork pairs beautifully with the sweet flavors of roasted butternut squash and ripe Bartlett pear in Spice-Rubbed Pork with Roasted Butternut Salad.

Recipe by Southern Living November 2013

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Credit: Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary test

hands-on:
45 mins
total:
55 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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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