Salsa-glazed roast pork and squash purée
Chatelaine
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© Royalty-Free/Masterfile
Squash, roasted in a dish with the pork, adds nutrients and a burst of colour to this oven dinner.
Ingredients
-
1 cup
chunky
salsa
, mild or medium
-
1/2 cup
orange juice
, or apple juice
-
1/2 cup
water
-
1/2
large
butternut squash
, or 500 g squash pieces
-
1
pork tenderloin
, about 375 g
Instructions
- Preheat oven to 425F (220C). In a 9×13-inch (3-L) baking dish, stir 1/2 cup (125 mL) salsa with juice and water. If using squash pieces, cut larger ones in half. If using butternut squash, peel and seed, then cut into large pieces. Place squash in dish and stir to coat. Push pieces to sides of dish and place pork in centre.
- Spoon another 1/2 cup (125 mL) salsa over pork. Roast, uncovered, in centre of preheated oven until meat gives slight resistance when pressed and an instant-read thermometer inserted into centre of meat reads 155F (68C), 35 to 45 minutes. While roasting, occasionally stir squash and baste pork with pan juices. Remove from oven. Let stand 5 minutes. Slice pork into thick rounds. Arrange on a platter with squash. Spoon pan juices overtop. Great with 1/2 baked potato with butter and green beans.
Nutrition (per serving)
- Calories
- 251,
- Protein
- 30 g,
- Carbohydrates
- 27.3 g,
- Fat
- 3.2 g,
- Fibre
- 4.3 g,
- Sodium
- 441 mg.
