Roasted Pork Loin

Serves 4-6 people
as an entrée

INGREDIENTS

5-6 lbs. pork loin (cleaved)
3 tablespoons olive oil
2 tablespoons mustard powder
1 tablespoon onion powder
1 tablespoon garlic powder
.5 teaspoons red chili flakes
5 sprigs of thyme
Salt
3 tablespoons butter

Butternut Squash Purée

2 lb. butternut squash, cubed and cleaved
1 onion
3 cloves garlic
Chicken stock
Sachet of thyme (3 sprigs), clove (1 teaspoon), black pepper (1 tablespoon), bay leaf (2).
10 oz. butter
Salt

Sides

1 lb. brussel sprouts
3 tablespoons olive oil
2 tablespoons candied grapefruit peel
Salt and pepper

2 lbs. red bliss or multi colored potatoes
3 tablespoons olive oil
5 sprigs thyme, minced
3 cloves garlic
Salt and pepper

2 cups balsamic vinegar
1/4 cup sugar

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Sliced pork, butternut squash, and potatoes make this hearty dish the perfect option for those chilly Fall nights.

Recipe images by Bruce Plotkin Photography.

Method

Butternut Squash Purée

Peel and chop butternut squash into 1 inch cubes.
Cut onions and garlic, heat a sauce pot, add a splash of oil.
Sweat onions and garlic until translucent. Add squash.
Season with a pinch of salt, and sweat.
Add stock until it covers the squash, add sachet and simmer. Cover.
Let cook until it mashes with a spoon (should be about 30 minutes).
Drain and reserve cooking liquid.
Add squash to a blender with 4 oz of liquid. Blend on high until puréed. Add butter to blender on high to emulsify.

Pork Loin and Potatoes

Preheat oven to 425°
Clean and tie the pork loin with butcher's twine. Season with spices and oil and place on a wire rack.
Cut potatoes into one bite pieces (halves or quarters). Mix with seasonings and place on a baking tray. Halve brussel sprouts and season.
Put pork into the oven at 425°. After 7 minutes, put the potatoes and the brussel sprouts in the oven. Cook all for another 8 minutes then turn oven to 325°. Cook potatoes until tender and crispy, then remove. Cook brussel sprouts until tender, then remove. Cook pork to internal temperature of 145° (about 30-45 minutes). Rest and slice the pork.

Balsamic Reduction

In a small sauce pot, add ingredients and whisk over medium heat. Increase heat and allow to simmer down to a syrup consistency.

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March, 2022 RECIPE OF THE MONTH

INGREDIENTS

Butternut Squash Purée

Sides