Spice-Rubbed Pork with Roasted Butternut Salad
Spice-Rubbed Pork with Roasted Butternut Salad might be just the main course you are searching for. This recipe serves 8. One serving contains 255 calories, 22g of protein, and 12g of fat. Not It is a good option if you're following a gluten free diet. A mixture of pork tenderloins, bartlett pear, butternut squash, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 55 minutes.
Instructions
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.
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 14
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.