Saturday, October 6, 2012

Paleo Pork Loin Dinner

Herbed roasted pork loin with roasted butternut squash, onions, and garlic

Pork tenderloin
Fresh sage
Fresh thyme
Fresh rosemary
Garlic cloves- as many as you want
Olive oil
Salt Pepper
Butternut squash cut into pieces
Sweet yellow onion- cut into wedges

This was my first intentional paleo dinner. I bought a pork tenderloin at the grocery store (make sure it's one that doesn't have "added solution" because that sounds disgusting). There were two loins in the package. I put them in my roaster that I use for chicken and turkey.

I grabbed rosemary, thyme, and sage from the garden. I added it to a small food processor with some olive oil, garlic, salt, and pepper to make an herb paste. I rubbed the paste all over the tenderloins before cooking.

The butternut squash I cut into pieces, the onion into wedges, and I added whole cloves of garlic for roasting. They all got a little olive oil, salt, pepper.  I also tossed a whole sprig of rosemary on top.  I put them in a separate pan because I knew they'd finish roasting before the tenderloin.

Preheat oven to 475 degrees Roast both pans for 30 minutes
Turn the oven heat down to 425 degrees and continue roasting pork for another hour
Check the vegetables after about 1 hour of cooking time.
The squash should be soft enough to stick with a fork.
Pull the veggies out and peel the skin off the squash pieces. I read that it would be easier to peel the skin off after roasting, instead of peeling before. I'd say it was still a hard process. It doesn't peel off in one nice piece.

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