I'm going to start off by saying that I'm not the biggest fan of pork. In the past I have had dry pork and there's nothing worse than chewy dried out pork. I think the biggest trick to cooking pork is to not over cook it and of course to not under cook it. I made this on a cold November night and it hit the spot for comfort food!
Ingredients:
2 lbs of pork tenderloin
1 box of shake and bake extra crispy (only use 1 packet)
1 sweet potato
1/2 purple onion
1 shallot
1 container of cubed butternut squash (because peeling it and cutting it is a pain in the bum!)
2-3 tablespoons of EVOO
Directions:
Pre-heat your oven to 400. Peel the sweet potato. Chop it up into small pieces. Chop up the purple onion and shallot into small pieces as well. Combine the chopped up sweet potato, onion, shallot and cubed butternut squash on a baking tray. Drizzle the EVOO over and mix well. Once the oven is pre-heated, place the tray in the oven. Be sure to mix the mixture about every 10 minutes. Once the vegetables have been in the oven for 20 minutes, reduce the heat to 350 and begin prepping your pork. Slice the raw pork tenderloin into 1-inch thick slices. Once the pork is all sliced up, spray a baking sheet with non-stick spray. Empty the shake and bake into a bowl. Take 1 piece of cut up pork and roll it around in the shake and bake until it is fully coated. Place on the baking tray. Repeat for the rest of the pork. Place the tray in the oven with the vegetables and allow the pork to cook for 25-30 minutes. You may want to use a meat thermometer since ovens vary. The USDA claims that pork should be at least 145 degrees with a three minute rest time. Once the pork is finished cooking, serve over the roasted winter hash!
No comments:
Post a Comment