ROAST MAPLE PORK LOIN
Nothing says "holiday meal" to me like a centerpiece-worthy platter of roasted meat and vegetables. The season requires that you have options, because you might be cooking for a crowd or a dinner party. I like to make a little extra of this particular recipe, and use the leftovers for sandwiches. What could be better?
Provided by Melissa Clark
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season the pork loin with 1 tablespoon of salt and a generous amount of black pepper. Chop the garlic and sage together to make a coarse rub for the pork. Rub it into the pork loin. Cover with plastic and refrigerate for a few hours, preferably overnight. Remove it from the refrigerator 30 minutes before you're going to cook. (Note: Please allow 8 hours for overnight marinating.)
- Preheat the oven to 425 degrees F. Set a medium sauté pan over medium-high heat. Add the bacon to the pan, and fry until crisp and fully rendered. Transfer the bacon to a paper towel-lined plate with a slotted spoon. Return the pan to the heat.
- Add the orange juice, maple syrup, apple cider vinegar, and chili powder to the sauté pan with the rendered bacon fat. Simmer the glaze until it thickens and becomes syrupy, about 2-3 minutes. Once the glaze has thickened, drizzle in a tablespoon of olive oil, for added body and glossiness. Set aside.
- Trim, clean, and halve the Brussels sprouts. Spread them out on a rimmed baking sheet. Set aside.
- Peel and cut the butternut squash into quarter-moon shapes, ¼-inch thick. Spread out on a second rimmed baking sheet. Set aside.
- Remove the plastic wrap from the rested pork loin, and discard. Brush the sage/garlic mixture off and place the loin, fat side up, on the third rimmed baking sheet. Drizzle half of the cooled glaze over the pork loin, smearing it in with your hands. Coat the vegetables in the remaining olive oil, scatter a few sprigs of thyme on the trays, and season with salt. Toss with the remaining glaze. Place the trays in the oven and set a timer for 10 minutes.
- Check the vegetables after 10 minutes; remove from the oven once they're golden brown and slightly soft in the middle. Drop the oven's temperature to 375 F and continue roasting the pork loin until an instant-read thermometer inserted into the thickest end reads 140 degrees F, about 20-30 minutes. Remove from the oven and let rest.
- Spread the roasted vegetables on a large serving platter. Slice half of the pork loin, and arrange on top of the vegetables. Garnish with the cooked bacon and lemon wedges. Serve immediately.
SAGE AND MAPLE ROASTED PORK AND SQUASH
Maple syrup and seasonings give a sweet-and-savory flavor to pork chops and squash.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place pork chops and squash in pan. Sprinkle squash and both sides of pork chops with seasoned salt, sage and garlic powder; rub with fingers to distribute evenly.
- In small bowl, mix maple syrup and butter. Brush about half of mixture over pork and squash. Cover pan with foil.
- Bake 40 minutes. Turn pork chops over. Brush pork and squash with maple mixture. Bake uncovered 10 to 15 minutes longer or until pork is no longer pink and squash is tender.
Nutrition Facts : Calories 380, Carbohydrate 25 g, Cholesterol 105 mg, Fat 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 17 g, TransFat 0 g
ROASTED SQUASH MEDLEY
I concocted this recipe as a way to use up some vegetables before they went bad. Everyone loved this lively blend of roasted veggies, especially the acorn and butternut squash. It goes particularly well with pork roast, porn loin or pork chops. -Elaine Wier Guilford, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15x10x1-in. baking pans. , Bake, uncovered, at 425° for 20-30 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 260 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 6g fiber), Protein 5g protein.
MAPLE-ROASTED SQUASH WITH SAGE AND LIME FOR TWO
Slathered with a mildly spicy maple glaze, chunks of winter squash are roasted until velvety soft and browned at the edges, then brightened with lime and fresh sage just before serving. Unless you're using a squash variety with a particularly thick rind, you don't need to peel the squash before roasting. The skins of butternut or delicata roast up wonderfully crisp, adding texture to each bite.
Provided by Melissa Clark
Categories vegetables, side dish
Time 35m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. If you like, line a rimmed baking pan with parchment paper or foil. (It's not necessary but will prove helpful when cleaning up.)
- In a small pot over medium-high heat, combine maple syrup and cayenne in a small pot. Bring to a simmer and let cook until it reduces by a third, 1 to 3 minutes. Add butter and let it melt. Turn off heat and mix in salt, pepper and coriander.
- Spread the squash out on the pan and spoon maple mixture over the pieces, turning them to coat. Roast until the pieces begin to soften, 15 minutes. Turn the squash pieces over and roast until glazed and tender, 10 to 20 minutes more. Drizzle lime juice and scatter sage leaves over the top for serving.
SLOW-COOKER MAPLE-SAGE PORK ROAST
Maple syrup brings subtle sweet flavor to a savory pork roast cooked alongside lovely vegetables.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 8
Number Of Ingredients 11
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. If pork roast comes in netting or is tied, remove netting or strings. Place pork in cooker. In small bowl, mix syrup, garlic, sage, bouillon granules and 1/2 cup water; spoon over pork. Arrange squash, carrots and onions around pork.
- Cover; cook on Low heat setting 8 to 9 hours.
- Remove pork and vegetables from cooker; cover to keep warm. If desired, skim fat from juices in cooker. Pour juices into 4-cup microwavable measuring cup. In small bowl, mix cornstarch and 1/2 cup water until smooth; stir into juices in cup. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until mixture thickens. Serve with pork and vegetables.
Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 75 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 7 g, TransFat 0 g
EASY ONE-PAN PORK AND SQUASH DINNER
This quick and easy one-pan pork tenderloin and roasted butternut squash will have your weeknight dinner done in no time and hassle free!
Provided by Fioa
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
- Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
- Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
- Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
- Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 358 calories, Carbohydrate 44.5 g, Cholesterol 49.1 mg, Fat 13 g, Fiber 6.4 g, Protein 20.3 g, SaturatedFat 2.3 g, Sodium 1211.9 mg, Sugar 22.1 g
MAPLE-ROASTED KABOCHA SQUASH
Maple-roasted kabocha squash is just what your tastebuds have been looking for - sweet, salty and spicy all in one bite! Serve in place of fries or as a salad topping, or enjoy as a snack on its own.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment.
- Whisk together the brown sugar, maple syrup, butter, chili powder, cayenne and 2 teaspoons salt in a large bowl to combine.
- Cut the squash in half and trim and discard both ends. Using a spoon, remove the seeds and discard. Place the squash cut-side down and slice crosswise into 1/2-inch-thick wedges.
- Toss the squash with the maple syrup mixture to coat evenly. Arrange the squash in a single layer on the prepared baking sheets, reserving the excess maple syrup mixture. Roast, flipping the squash and rotating the baking sheets top to bottom halfway through, until golden brown and tender, 24 to 26 minutes. While still hot, loosen the squash with a metal spatula from the baking sheets and flip to avoid sticking. Brush the squash with the reserved maple syrup mixture and transfer to a serving dish. Serve warm or at room temperature.
More about "sage and maple roasted pork and squash recipes"
ROASTED PORK CHOPS AND BUTTERNUT SQUASH WITH KALE …
From realsimple.com
3.5/5 (150)Calories 477 per serving
- Heat oven to 400°F. On a large rimmed baking sheet, toss the squash with the sage, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 30 to 35 minutes.
- When the squash has cooked for 20 minutes, heat 1 teaspoon of the remaining oil in a large skillet over high heat. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 3 to 5 minutes per side.
- Transfer the pork to the baking sheet with the squash and roast until the pork is cooked through, 6 to 8 minutes more.
- Meanwhile, return the skillet to medium heat and add the remaining tablespoon of oil. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the kale, ¼ cup water, and ¼ teaspoon salt. Cook, tossing the kale and scraping up any brown bits on the bottom of the skillet, until the kale is tender, 5 to 7 minutes. Serve with the pork and squash.
PORK TENDERLOIN WITH ROASTED APPLES & SQUASH RECIPE
From eatingwell.com
Category Healthy Pork Tenderloin RecipesCalories 293 per servingTotal Time 50 mins
MAPLE ROASTED BUTTERNUT SQUASH - SKINNYTASTE
From skinnytaste.com
RECIPE: PORK CHOPS & MAPLE-SAGE PAN SAUCE WITH …
From
7 RECIPES WITH BUTTERNUT SQUASH NOODLES
From allrecipes.com
THE RECIPES WE'RE COOKING IN NOVEMBER - GOODHOUSEKEEPING.COM
From goodhousekeeping.com
MAPLE SAGE ROASTED DELICATA SQUASH - A FAMILY FEAST®
From afamilyfeast.com
BROWN BUTTER & SAGE ACORN SQUASH RECIPE | EATINGWELL
From eatingwell.com
ROASTED BUTTERNUT SQUASH WITH SAGE RECIPE - FOOD & WINE
From foodandwine.com
17 ACORN SQUASH RECIPES YOU NEED TO TRY - FOOD & WINE
From foodandwine.com
BALSAMIC ROASTED CHICKEN THIGHS WITH ACORN SQUASH AND SAGE
From thekitchn.com
MAPLE SAGE ROASTED BUTTERNUT SQUASH - FOOD LOVIN FAMILY
From foodlovinfamily.com
MAPLE ROASTED ACORN SQUASH RECIPE - LOVE AND LEMONS
From loveandlemons.com
SAGE AND MAPLE ROASTED PORK AND SQUASH | RECIPE | PORK, PORK …
From pinterest.com
MAPLE SAGE PORK CHOP RECIPE RECIPES - HOWARD.COOLFIRE25.COM
From howard.coolfire25.com
ROASTED BUTTERNUT SQUASH WITH BROWN BUTTER AND SAGE
From williams-sonoma.com
23 BEST CROOKNECK SQUASH RECIPES - 730 SAGE STREET
From 730sagestreet.com
HONEYNUT SQUASH RECIPE - THE BIG MAN'S WORLD
From thebigmansworld.com
You'll also love