“The only real stumbling block is the fear of failure. In cooking, you've got to have a what-the-hell attitude.” Julia Child


Roast Pork Tenderloin With Acorn Squash (or Spaghetti Squash)

Serves 4

Total time: 55 minutes

  • 1 acorn squash (2 pounds), quartered, seeded and sliced 1/2 inch thick, skin on
  • 8 garlic cloves, peeled
  • 1/2 teaspoon dried rosemary
  • Coarse salt and ground pepper
  • 2 pork tenderloins (about 1 pound each)
  • 4 teaspoons olive oil
  • 2 tablespoons hoisin sauce


    1. Preheat oven to 375. Scatter squash and garlic in a large roasting pan. Mix rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; rub into pork. Place in pan with vegetables; drizzle with oil.

    2. Roast 25 minutes. Brush pork with hoisin. Continue roasting, about 15 minutes, until pork reaches an internal temperature of 140.

    3. Let meat stand 5 minutes before slicing 1 1/2 tenderloins (reserve remaining half to make Pork And Soba Noodle Salad, if desired). Serve with squash, garlic, and any pan juices.

    Copyright © July 3, 2008