balsamic garlic pork with jalapeno acorn squash

if you’ve never made a tenderloin, you’re missing out. i remember my pops making it for me growing up. and he’d make this dipping sauce–that was only butter and hot sauce. that is a meal that really brings me back. 
anyway. 
pork tenderloins. go get some. and make this. 
balsamic garlic pork with jalapeno acorn squash
makes 4 meals
1 tenderloin 
balsamic vinegar
olive oil
4 cloves garlic
s&p
acorn squash
2 jalapenos
honey
bunch of kale
1. two options: marinate pork. or don’t marinate pork. either way do this: combine pork, two cloves of minced garlic, equal parts of bv and oo to cover pork (about 1/4 c. each). leave in all day or at least 30 minutes while you cook the squash
2. preheat over to 350. cut the squash in slices (like you would a cantelope). it will be hard. but use your muscles. place them all on a tin foiled sheet pan trying to not overlap too much. but a little is just fine. place in oven for 10 minutes. bring out, drizzle with olive oil, honey, minced garlic and jalapenos. place back in oven. squash should take about 30-40 minutes in total. 
3. heat oven safe skillet / pan either in oven or on your stove. once hot, sear pork on all sides. making sure you keep that garlic on there! once seared, place in oven. cook until internal temp reaches 140-145. should take about 10-15 minutes depending on your oven. start checking at 10 minutes in. no one wants overcooked pork.
4. eat. use the juice from the pork for the kale. and eat everything together! and use some hot sauce. in honor of my dad.  

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