PORK WITH SQUASH AND APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 53m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
- Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
- Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
- Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.
ROAST PORK WITH APPLES & ONIONS
The sweetness of the apples and onions nicely complements the roast pork. With its crisp skin and melt-in-your-mouth flavor, this is my family's favorite weekend dinner. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Sprinkle roast with salt and pepper. In a large nonstick skillet, heat oil over medium heat; brown roast on all sides. Transfer to a roasting pan coated with cooking spray. Place apples, onions and garlic around roast; sprinkle with rosemary., Roast until a thermometer inserted in pork reads 145°, 45-55 minutes, turning apples, onion and garlic once. Remove from oven; tent with foil. Let stand 10 minutes before slicing roast. Serve with apple mixture.
Nutrition Facts : Calories 210 calories, Fat 7g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 109mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic exchanges
ROASTED SQUASH & RED ONION PASTA
A simple supper of roasted squash and red onion pasta will perk up your midweek meals
Provided by Mary Cadogan
Categories Dinner, Pasta, Supper
Time 1h
Number Of Ingredients 5
Steps:
- Preheat the oven to 200C/gas 6/fan 180C. Peel and deseed the squash, then cut it into mouthful-sized chunks and tip into a roasting tin. Peel the onions, leaving the root intact. Then cut each, through the root, into eight wedges and put them in the tin.
- Add the garlic to the tin with 2 tablespoons of olive oil. Sprinkle generously with salt and pepper, then toss everything together with your hands until all the ingredients are glistening. Roast for 30-35 minutes, until everything has browned nicely.
- Meanwhile, cook the pasta in a large pan of salted water following the timings given on the packet. Drain the pasta, reserving about 4 tbsp of the cooking water. Remove the tin from the oven and add the cooking water and crème fraîche, stirring everything together lightly. Tip in the pasta and toss well. Serve with a sprinkling of freshly grated parmesan.
Nutrition Facts : Calories 572 calories, Fat 13.8 grams fat, SaturatedFat 7.6 grams saturated fat, Carbohydrate 102 grams carbohydrates, Fiber 9.2 grams fiber, Protein 16.7 grams protein, Sodium 0.16 milligram of sodium
AUTUMN PORK ROAST
This pork roast is surrounded by onions and butternut squash, and baked in a savory and sweet sauce.
Provided by SJRJA
Categories Main Dish Recipes Roast Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
- Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
- Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving
Nutrition Facts : Calories 450.1 calories, Carbohydrate 29.8 g, Cholesterol 91.8 mg, Fat 21 g, Fiber 1.8 g, Protein 31.4 g, SaturatedFat 6.7 g, Sodium 288.6 mg, Sugar 22.3 g
ROAST PORK & APPLES
Our fabulous easy roast pork with apples is ideal for a Sunday dinner the whole family will love. It takes just five minutes to prepare before cooking
Provided by Lulu Grimes
Categories Main course
Time 2h50m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the onion into a roasting tin and put the pork shoulder on top. Rub the pork skin with the oil and sprinkle with salt and the fennel seeds, if using. Tuck the garlic cloves under the side of the pork. Roast for 30 mins or until the skin begins to crackle up, blister and brown.
- Reduce heat to 180C/160C fan/gas 3, add the apples to the tin, and roast for about 2 hrs or until the meat is very tender when tested with a sharp knife. Lift the pork out to rest and spoon out the apple and onion.
- While the pork rests, make the gravy. Tip all the fat out of the tin, then put it over a low heat. Add a splash of stock, scraping any sticky bits off the bottom with a wooden spoon. Pour in the remaining stock, then bring everything to the boil. Squash in the garlic and remove the skin. Strain the gravy through a sieve into a jug. Serve the pork and crackling in slices with the roasted apple, onion and gravy, and either roast or mashed potatoes.
Nutrition Facts : Calories 637 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 64 grams protein, Sodium 0.7 milligram of sodium
ROASTED PORK TENDERLOIN WITH DELICATA SQUASH MEDLEY
This roasted pork tenderloin with fall veggies is all you'll need for a delicious family meal.
Provided by Lisa Grant
Categories Dinner Entree Main dish
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- In a medium size bowl, mix together potatoes, squash, onions and green beans. Sprinkle with 2 TBS olive oil (reserve the other 2 TBS), salt, pepper and garlic powder. Mix together and place in a large roasting pan. Roast for 15 minutes.
- While veggies are roasting sprinkle and rub the pork with 1 TBS olive oil, the roasted garlic seasoning and rosemary. Heat a large frying pan with the remaining 1 TBS olive oil. Sear the pork for a few minutes on each side or until it has a golden crust.
- Place pork tenderloin on top of the veggies and roast for another 25 minutes or until temperature reads 145 degrees for medium rare or 160 degrees for medium using a digital thermometer for best accuracy. Always let the pork rest for three minutes before slicing.
- Garnish with rosemary and slice before serving.
Nutrition Facts : Calories 398 kcal, Carbohydrate 31 g, Protein 36 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 98 mg, Sodium 1658 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
EASY ONE-PAN PORK AND SQUASH DINNER
This quick and easy one-pan pork tenderloin and roasted butternut squash will have your weeknight dinner done in no time and hassle free!
Provided by Fioa
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
- Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
- Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
- Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
- Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 358 calories, Carbohydrate 44.5 g, Cholesterol 49.1 mg, Fat 13 g, Fiber 6.4 g, Protein 20.3 g, SaturatedFat 2.3 g, Sodium 1211.9 mg, Sugar 22.1 g
PORK ROAST WITH APPLES AND SQUASH
You won't believe how easy it is to make this scrumptious pork roast! Pork tenderloin is roasted with butternut squash and apple wedges and are served with a savory sauce with a hint of cinnamon. Sugar and spice and everything nice from Campbell's Kitchens.
Provided by Pat Duran
Categories Fruit Sides
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 425^. Spray a roasting pan with cooking spray.
- 2. Brush the pork with the oil and season with the pepper. Place pork in the roaster. In a large bowl stir the apple, squash, brown sugar, cinnamon, onion and 1/2 cup of the stock. Add the apple mixture to the pan.
- 3. Roast for 25 minutes or until the pork is cooked through, stirring the apple/squash mixture once during roasting. Remove the pork from the pan and keep it warm. Roast the apple mixture for 15 minutes or until it's browned. Remove the apple/squash mixture from the pan.
- 4. Stir the remaining stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium high heat until the mixture boils and thickens, scraping up the browned bits from the bottom of the pan. Serve the gravy mixture with the pork and apple/squash mixture. Scrumptious!!!
ROAST PORK WITH SQUASH AND ONIONS
Seared pork and a hearty mix of vegetables team up for an easy weeknight supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss together squash, onion, 2 tablespoons oil, and sage. Season with salt and pepper. Roast 10 minutes.
- Meanwhile, season pork generously with salt and pepper; sprinkle with oregano. In a large skillet, heat 2 teaspoons oil over medium-high. Cook pork until golden brown on all sides, 8 to 10 minutes. Nestle pork among vegetables on sheet; roast until vegetables are tender and pork is cooked through (an instant-read thermometer inserted in center of pork should read 145 degrees), 15 to 20 minutes.
- Transfer pork to a cutting board to rest. Squeeze orange halves over vegetables. With a wooden spoon, gently scrape up any browned bits from sheet. With a slotted spoon, transfer vegetables to a serving platter; slice pork and arrange alongside. Serve pork and vegetables drizzled with pan juices.
Nutrition Facts : Calories 393 g, Fat 15 g, Fiber 4 g, Protein 36 g
SQUASH AND ONIONS RECIPE
Easy to follow, step-by-step, photo illustrated recipe for making Squash and Onions.
Provided by Steve Gordon
Categories Side Dish
Time 25m
Number Of Ingredients 7
Steps:
- Slice the onions.
- Place a skillet over Medium heat on your stove top.
- Add the butter.
- Add the bacon grease.
- Add the onions. Stir and cook until slightly translucent, about 5 minutes.
- Wash and slice the yellow squash about ¼ inch thick.
- Add the squash to the skillet.
- Add the black pepper.
- Add the salt.
- Add the sugar.
- Stir gently to combine the ingredients.
- Cover the skillet. Reduce heat to Medium Low.
- Cook until squash are tender. About 10-15 minutes.
- Remove from heat. Serve warm.
- Enjoy!
ROASTED DELICATA SQUASH & ONIONS
Roasting intensifies delicata squash's flavor. Seasoned with rosemary and maple, this recipe's great with pork or turkey.
Provided by EatingWell Test Kitchen
Categories Healthy Delicata Squash Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet.
- Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.
- Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 26.2 g, Fat 7.2 g, Fiber 6.7 g, Protein 2 g, SaturatedFat 1 g, Sodium 203.6 mg, Sugar 8 g
ROASTED SQUASH WITH ONIONS AND YOGURT
This side served with a mint-yogurt dressing goes well with roasted pork, lamb, or chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. On a rimmed baking sheet, toss acorn squash and onion with oliveoil; season with coarse salt and ground pepper. Roast until squash is tender, 30 to 35 minutes.
- In a small bowl, combine Greek yogurt and lemon juice; season with salt and pepper. Transfer squash and onion to a serving plate. Top with yogurt, mint leaves, and ground pepper.
Nutrition Facts : Calories 138 g, Fat 9 g, Fiber 2 g, Protein 2 g
ROASTED PORK TENDERLOIN WITH APPLES AND SQUASH
With a fall spice blend, this roasted pork tenderloin is a delicious, light meal for any weeknight. Since apples and squash are in season, they provide the perfect side dish, all baked together!
Provided by Kaleb
Categories Dinner
Time 1h30m
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F.
- Peel the squash, slice in half lengthwise and remove the seeds. Cut into 1/2-inch slices and place in a roasting pan. Drizzle with olive oil, salt, and pepper. Mix to evenly coat the squash with the oil and spread in an even layer. Add the thyme sprigs. Roast in the preheated oven until the squash just begins to become tender, 20 minutes.
- While the squash is roasting, prepare the tenderloin. In a small bowl, combine the salt, pepper, garlic powder, onion powder, and cinnamon. Stir to combine and sprinkle all over the dry tenderloins. Rub into the meat, picking up any fallen bits.
- In a large 12-inch skillet, heat the olive oil over medium-high. Once the oil is shimmering and hot, sear the tenderloin until browned all around, about 3-5 minutes on all four sides. Remove from heat and set aside.
- Cut apples into quarters and remove the core. After removing the core, cut each quarter in half again.
- When the squash is just beginning to become tender, remove from the oven and add the apples. Stir to combine and spread in even layer. Add seared tenderloin on top of squash and apples, adding any juice that gathered under the meat.
- Continue to roast until the apples are tender and the pork registers 145°F, about 20 minutes. Remove from oven and let rest for 10 minutes.
- While resting, prepare pan sauce. Heat skillet over medium-high for 2 minutes. Add apple cider and bring to a boil. Turn down to a simmer and scrape the browned bits from the bottom. When the apple cider is reduced by half, about 3 minutes, turn off the heat and whisk in the Dijon mustard and butter. Whisk until smooth.
- Cut pork and pour the pan sauce over the cut pieces. Serve with the squash and apples.
Nutrition Facts : ServingSize 1 serving, Calories 384 kcal, Carbohydrate 38.4 g, Protein 31.9 g, Fat 12.8 g, SaturatedFat 3.3 g, Cholesterol 86.7 mg, Sodium 994.9 mg, Fiber 6.5 g, Sugar 17.1 g, UnsaturatedFat 8.5 g
PORK CHOPS WITH MUSHROOM CREAM AND HAZELNUTS, ROASTED BLOOMING ONION WITH RANCH DIP, ROASTED SPAGHETTI SQUASH
Provided by Robin Miller : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Remove the outer skin from onions, keeping them whole. Cut onions from the top almost to the bottom (without cutting all the way through), making 8 equal wedges. Place onions on baking sheet, spray with cooking spray and season with salt and pepper. Arrange spaghetti squash on the same baking sheet, flesh side up. Spray squash with cooking spray and season with salt and pepper. Roast squash and onions for 25 to 30 minutes, until both are tender and onions are golden brown.
- Meanwhile, heat oil in a large skillet over medium heat. Season both sides of pork with salt and pepper. Add pork to hot skillet and cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same skillet add mushrooms and garlic and saute 5 minutes, until mushrooms soften and release juice. Add chicken broth and bring to a simmer. Return pork to pan and simmer 5 minutes, until cooked through. Add heavy cream and simmer 1 minute. Using a fork, pull squash from the skin in shreds, making spaghetti-like strands. Arrange squash on a platter or plate and top with pork and cream sauce. Top with hazelnuts and parsley. Serve 2 roasted onions alongside, with ranch dip, reserving remaining onions for another meal.
ROAST PORK WITH GREEN APPLES AND GOLDEN SQUASH
Pork tenderloin is roasted with butternut squash and apple wedges and are served with a savory sauce with a hint of cinnamon. Super easy and delicious! From Campbell's website.
Provided by Chef PotPie
Categories Low Cholesterol
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 425°F. Spray a roasting pan with vegetable cooking spray.
- Brush the pork with the oil and season with 1/2 teaspoon salt and black pepper. Place the pork in the pan. Stir the apples, squash, brown sugar, cinnamon, onion, 1/2 teaspoon salt and 1/2 cup stock in a large bowl. Add the apple mixture to the pan.
- Roast for 25 minutes or until the pork is cooked through, stirring the apple mixture once during roasting. Remove the pork from the pan and keep it warm. Roast the apple mixture for 15 minutes or until it's browned. Remove the apple mixture from the pan.
- Stir the remaining stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium-high heat until the mixture boils and thickens, scraping up the browned bits from the bottom of the pan. Serve the stock mixture with the pork and apple mixture.
Nutrition Facts : Calories 250.2, Fat 4.5, SaturatedFat 1.3, Cholesterol 56.9, Sodium 417.3, Carbohydrate 34.1, Fiber 4.2, Sugar 16.1, Protein 20.8
ROASTED PORK WITH POTATOES AND BUTTERNUT SQUASH
Make and share this Roasted Pork With Potatoes and Butternut Squash recipe from Food.com.
Provided by weekend cooker
Categories Pork
Time 51m
Yield 3 ounces pork, and 1 cup vegetables, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Combine red potatoes, and butternut squash in an 11x7 baking dish.
- Combine 1 tablespoon olive oil, thyme, sage, 1/2 teaspoon salt, and pepper, and toss with vegetables.
- Roast at 425 degrees for 15 minutes.
- Heat a large skillet over medium-high heat.
- Add 1 tablespoon olive oil.
- Sprinkle the tenderloin with 1/2 teaspoon salt, and add pork to pan.
- Saute for 4 minutes.
- Stir vegetables, add pork, and sherry.
- Roast for 12 minutes or until a thermometer registers 145 degrees.
- Remove pork, and let stand 5 minutes.
Nutrition Facts : Calories 313, Fat 10.9, SaturatedFat 2.3, Cholesterol 73.7, Sodium 649.7, Carbohydrate 25.2, Fiber 3.6, Sugar 2.4, Protein 26.1
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