Ingredients
1 acorn squash (2 pounds), quartered, seeded, and sliced 1/2 inch thick, skin on
8 garlic cloves, peeled
1/2 teaspoon dried rosemary
Coarse salt and ground pepper
2 pork tenderloins (about 1 pound each)
4 teaspoons olive oil
2 tablespoons hoisin sauce
Preparation
Preheat oven to 375 degrees. Scatter squash and garlic in a large roasting pan. Mix rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; rub into pork. Place in pan with vegetables; drizzle with oil.
Roast 25 minutes. Brush pork with hoisin. Continue roasting, about 15 minutes, until pork reaches an internal temperature of 140 degrees.
Let meat stand 5 minutes before slicing 1 1/2 tenderloins (reserve remaining half to make Pork and Soba Noodle Salad, if desired). Serve with squash, garlic, and any pan juices.
