Roasted Pork with Pears and Squash

Something Extra Winter 2015

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Our Winter recipes reflect a resolution to eat sustainably and to be happy, healthy, and well all year long.


Roasted Pork with Pears and Squash

Roasted Pork with Pears and Squash
2 Raley’s and Prairie Grove Farms Pork Tenderloins
4 large fresh thyme sprigs
Kitchen twine
1/4 cup butter, divided
1 tsp. sea salt
Freshly ground pepper
2 Bosc pears, peeled, cored and cut into 1/8ths
1 large onion, cut into large cubes
2½ cups 1½-inch cubes peeled kabocha OR
butternut squash
1½ cups Sauvignon Blanc
1½ cups chicken stock
1/3 cup Dalmatia Fig Spread (in our Deli)
1 tbsp. grated fresh ginger
1 tsp. dried thyme
Fresh thyme leaves

Great served over Earthbound Farm Organic Roasted Sweet Potato Slices.

Prep: 45 minutes, Cook: 1 hour, 5 minutes, Serves: 8

1. Preheat oven to 350˚F. Tie pork tenderloins and thyme sprigs together with kitchen twine. Melt 2 tbsp. butter in a large oven-proof skillet over medium-high heat. Season pork with salt and pepper and add to skillet; cook until nicely browned on all sides. Remove from skillet.

2. Add remaining butter to skillet and add pears, onion and squash; cook for 10 minutes or until vegetables are browned on all sides. Add pork back to skillet and place in oven. Cook for 30 minutes.

3. Add wine, stock, fig spread, ginger and dried thyme to skillet; cook until reduced by half. Continue to cook until pork reaches 145°F on a meat thermometer and sauce has formed a nice glaze, turning pork once. Sprinkle with fresh thyme.

Nutritional Information:
300 calories, 23 g protein, 9 g total fat (5 g sat.), 24 g carbohydrate, 3 g fiber, 16 g sugar, 75 mg cholesterol, 452 mg sodium, 7 points


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Tried this last night. The only suggestion I have is regarding Step3. I would reduce before adding to pork. It never formed a glaze. Or maybe add to step 2. Pork was done after 45 minutes.

Comment Number: 6657