Sunday Dinner

Sunday Dinner!  At this time of the year it is so nice to have the house smell of a roast of some sort and to take advantage of all the butternut squash available.  We wanted a roast similar to a rosemary stuffed pork roast, but with out the big cut of meat.  A tenderloin is just the right size for the 3 of us. So I scoured the web and found this recipe from Real Simple.  

The butternut squash is one of my favorite fall recipes.  I originally posted this in October of 2012.  The squash comes out so tender and sweet that it mealts in our mouth.  And if you make a lot and have left overs it would be great for Butternut squash soup. 

Rosemary Crusted Pork Tenderloin

INGREDIENTS

1/4cup bread crumbs
2cloves garlic, chopped
1teaspoon smoked paprika
1tablespoon chopped rosemary
kosher salt and black pepper
11 1/4-pound pork tenderloin
1teaspoon plus 1 tablespoon olive oil

DIRECTIONS

Heat oven to 425° F.

On a large plate, combine the bread crumbs, garlic, paprika, rosemary, and ½ teaspoon salt.

Rub the pork with 1 teaspoon of the oil, coat with the bread crumb mixture, then place on a rimmed baking sheet.

Roast the pork until cooked through, 20 to 30 minutes. Let rest 5 minutes before slicing.

Roasted Butternut Squash

3 tbsp olive oil

1 tbsp chopped thyme

2 tsp kosher salt
1 tsp ground black pepper
Directions
Heat oven to 400 degrees F. Place the squash on a rimmed foil lined baking sheet, add the olive oil, thyme, salt, and pepper and toss with your hands. Roast until tender, tossing once during cooking with a metal spatula so the cubes brown evenly, 30 to 40 minutes. Season to taste and serve hot. Serves 4 to 6.