SPAGHETTI SQUASH AND PORK TENDERLOIN
Spaghetti squash with butter and brown sugar is a sweet and savory fall treat. Mr. decided to pair it up with pork tenderloin medallions, pickled onions, a jullienne of fresh honey crisp apple. The sweet and savory elements brightened every bite allowing for countless flavor combinations. The marinade of orange, garlic and rosemary was a perfect match for the pork.
Menu: Orange rosemary grilled pork tenderloin, spaghetti squash, pickled onion, honey crisp apple, mustard pan sauce
Marinate Pork Tenderloin in:
1 tbsp Dijon Mustard
1/2 cup fresh orange juice
2 tbsp Sherry Vinegar
2 Cloves Garlic, diced
5 tbsp Olive Oil
1 tbsp Rosemary, chopped
Remove tip of tenderloin and sear on all sides in a hot pan with olive oil.
Once the pork is browned remove and add 1 cup chicken stock and tsp mustard over high heat, reduce and simmer until ready to serve.
The rest of the marinated tenderloin should be grilled to desired doneness.
Cut in half and remove seeds.
Heat oven to 350.
Place squash, cut side down on baking sheet with .5 inch water. Cook for 25 min.
Flip squash, add salt/pepper/butter. Increase heat to 400 and roast until soft about 25 minutes.
Squash should pull into strips the size of angel hair pasta. Pull squash with fork and dress with a little brown sugar, salt, and butter while still in it’s skin.
1/2 Red Onion, sliced
.25 cups red wine vinegar
1 T Honey
1 tsp Salt
Par boil the onions, drain and shock. Combine all ingredients and refrigerate at least an hour
Julienne a Honeycrisp apple for garnish.