Pork Tenderloin With Pears And Roasted Butternut Squash Recipe
- 1 pork tenderloin
- 2 Asian pears, diced
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 cup chicken stock
- Cooking fat
- Sea salt and freshly ground black pepper
Ingredients for the roasted butternut squash
- 1 lb. butternut squash, cubed
- 1 to 2 apples, cubed
- 1 red onion, diced
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cinnamon
- 3 tbsp. ghee
- Sea salt and freshly ground black pepper
- Preheat your oven to 400 F.
- Place the cubed squash, apple, onion, and ghee in a baking dish.
- Sprinkle with cinnamon, nutmeg, and season with salt and pepper to taste.
- Place in the oven and bake for 30 minutes.
- Melt some cooking fat in a skillet placed over a medium-high heat.
- Season the pork tenderloin to taste.
- Brown the pork on all sides, and remove from the skillet.
- Add the pears, the onion, and the garlic to the skillet, and cook for 3 to 4 minutes.
- Bring the pork back to the skillet, pour in the chicken stock, and bring to a boil.
- Lower the heat and let simmer for 15 to 20 minutes.
- Slice the pork and serve with the pear sauce and roasted vegetables.