Garlic Rosemary Pork Tenderloin: Just the name conjures up images of a perfectly seared, juicy, and aromatic centerpiece gracing your dinner table, doesn’t it? I’m thrilled to share this recipe with you, because it’s not just delicious, it’s surprisingly simple to make, making it perfect for a weeknight meal or an elegant dinner party.
Pork tenderloin, while not steeped in centuries of tradition like some other cuts of meat, has earned its place as a modern favorite. Its lean profile appeals to health-conscious cooks, while its tender texture and mild flavor make it incredibly versatile. The beauty of this Garlic Rosemary Pork Tenderloin lies in its ability to transform a simple cut of meat into something truly special with just a few key ingredients.
What makes this dish so irresistible? It’s the harmonious blend of savory garlic, fragrant rosemary, and the natural sweetness of the pork. The garlic and rosemary infuse the meat with an earthy, aromatic flavor that is both comforting and sophisticated. The sear creates a beautiful crust, locking in the juices and ensuring a tender, melt-in-your-mouth experience. Plus, it’s a relatively quick cooking process, which is always a win in my book! Whether you’re looking for a crowd-pleasing main course or a simple yet satisfying meal for yourself, this recipe is sure to become a new favorite.
Ingredients:
- 1 large butternut squash (about 2-3 pounds), peeled, seeded, and cubed into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons maple syrup (or honey)
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper (optional, for a little kick)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped pecans or walnuts (optional, for garnish)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Preparing the Butternut Squash:
Okay, let’s get started! First things first, we need to tackle that butternut squash. I know, I know, peeling and cubing a butternut squash can seem daunting, but trust me, it’s worth it. Here’s how I do it:
- Safety First: Grab a sturdy cutting board and a sharp chef’s knife. Make sure your cutting board is stable a damp towel underneath can help prevent it from slipping.
- Top and Tail: Cut off both the top and bottom ends of the butternut squash. This will give you a flat surface to work with.
- Peel the Skin: Now, carefully peel the skin off the squash. You can use a vegetable peeler, but I find it easier and faster to use a knife. Stand the squash upright and, working from top to bottom, slice off the skin in strips. Be careful to remove all the tough outer layer.
- Separate and Seed: Once peeled, cut the squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp from the center of each half.
- Cube It Up: Finally, cut each half into 1-inch cubes. Try to keep the cubes relatively uniform in size so they cook evenly.
Roasting the Butternut Squash:
Now for the fun part roasting! This is where the magic happens and the squash transforms into a sweet, caramelized delight. Here’s how to get it just right:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Make sure your oven is fully preheated before you put the squash in.
- Prepare the Seasoning: In a large bowl, whisk together the olive oil, maple syrup (or honey), cinnamon, nutmeg, ginger, cloves, cayenne pepper (if using), salt, and pepper. This is our flavor bomb!
- Coat the Squash: Add the cubed butternut squash to the bowl with the seasoning mixture. Toss well to ensure that all the squash pieces are evenly coated. I like to use my hands for this to really get everything covered.
- Spread on Baking Sheet: Spread the seasoned butternut squash in a single layer on a large baking sheet. Make sure the squash isn’t overcrowded, as this will steam the squash instead of roasting it. If necessary, use two baking sheets.
- Roast to Perfection: Roast the butternut squash for 25-30 minutes, or until it’s tender and slightly caramelized. I like to flip the squash halfway through the cooking time to ensure even browning. You’ll know it’s done when you can easily pierce a piece with a fork.
Serving and Garnishing:
Almost there! Now it’s time to serve up this deliciousness. Here are a few ideas:
- Garnish (Optional): If you’re feeling fancy, sprinkle the roasted butternut squash with chopped pecans or walnuts and fresh parsley. This adds a nice textural contrast and a pop of color.
- Serve Immediately: Serve the roasted butternut squash immediately while it’s still warm. It’s delicious as a side dish or as part of a larger meal.
- Storage: If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Tips and Variations:
Want to customize this recipe to your liking? Here are a few ideas:
- Spice it Up: If you like a little more heat, add a pinch more cayenne pepper or a dash of chili powder to the seasoning mixture.
- Sweeten it Up: If you prefer a sweeter dish, add an extra tablespoon of maple syrup or honey.
- Add Other Vegetables: Feel free to add other vegetables to the roasting pan, such as Brussels sprouts, carrots, or sweet potatoes. Just make sure to cut them into similar-sized pieces so they cook evenly.
- Use Different Nuts: Instead of pecans or walnuts, try using almonds, cashews, or even pumpkin seeds for garnish.
- Add Cheese: For a savory twist, sprinkle the roasted butternut squash with crumbled goat cheese or feta cheese before serving.
- Make it Vegan: This recipe is already naturally vegan, but you can ensure it’s vegan by using maple syrup instead of honey.
- Herb it Up: Experiment with different herbs! Rosemary, thyme, or sage would all be delicious additions. Add them to the seasoning mixture or sprinkle them over the squash before roasting.
- Apple Cider Vinegar: A splash of apple cider vinegar after roasting can add a lovely tanginess that balances the sweetness. Just a teaspoon or two will do!
- Brown Sugar: For a deeper caramelization, try using a tablespoon of brown sugar in addition to the maple syrup.
Why This Recipe Works:
This recipe is a winner for a few key reasons:
- Simple Ingredients: It uses readily available ingredients that you probably already have in your pantry.
- Easy to Follow: The instructions are clear and concise, making it easy for even beginner cooks to make this dish.
- Versatile: It can be easily customized to your liking with different spices, herbs, and garnishes.
- Delicious: The combination of sweet and savory flavors is simply irresistible. The cinnamon and nutmeg complement the natural sweetness of the butternut squash perfectly.
- Healthy: Butternut squash is packed with vitamins and nutrients, making this a healthy and delicious side dish.
Troubleshooting:
Sometimes things don’t go exactly as planned in the kitchen. Here are a few common issues and how to fix them:
- Squash is Not Tender: If the squash is still hard after 30 minutes of roasting, continue roasting it for another 5-10 minutes, or until it’s tender. Make sure your oven temperature is accurate.
- Squash is Burning: If the squash is browning too quickly, lower the oven temperature to 375°F (190°C) and continue roasting until tender. You can also tent the baking sheet with foil to prevent further browning.
- Squash is Too Dry: If the squash seems dry, add a tablespoon or two of olive oil or water to the baking sheet during the last few minutes of roasting.
- Squash is Not Caramelizing: Make sure the squash is spread in a single layer on the baking sheet. Overcrowding will prevent it from browning properly. You can also try broiling the squash for the last minute or two of cooking, but watch it carefully to prevent burning.
Serving Suggestions:
This Cinnamon Roasted Butternut Squash is incredibly versatile and pairs well with a variety of dishes. Here are a few ideas:
- As a Side Dish: Serve it alongside roasted chicken, pork chops, or steak.
- In a Salad: Add it to a fall-inspired salad with mixed greens, cranberries, goat cheese, and a balsamic vinaigrette.
- In a Grain Bowl: Combine it with quinoa, brown rice, or farro, along with other roasted vegetables and a tahini dressing.
- As a Vegetarian Main Course: Serve it over polenta or risotto with a sprinkle of Parmesan cheese.
- In a Soup: Puree it with vegetable broth and spices to make a creamy butternut squash soup.
- With Pasta: Toss it with pasta, brown butter, and sage for a simple and delicious meal.
Nutritional Information (Approximate):
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 200-250 per serving
- Fat: 8-10 grams
- Saturated Fat: 1-2 grams
- Cholesterol: 0 mg
- Sodium: 200-250 mg
- Carbohydrates: 30-35 grams
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Conclusion:
And there you have it! This Cinnamon Roasted Butternut Squash recipe is truly a must-try, and I’m not just saying that. The combination of the naturally sweet butternut squash with the warm, comforting spices creates a flavor profile that’s both sophisticated and incredibly satisfying. It’s the perfect side dish to elevate any meal, from a simple weeknight dinner to a festive holiday feast. The ease of preparation makes it even more appealing minimal effort for maximum flavor payoff!
But what truly sets this recipe apart is its versatility. While I’ve presented it as a simple roasted side, the possibilities are endless. Imagine adding a sprinkle of toasted pecans or walnuts for a delightful crunch. Or, for a touch of sweetness and tang, toss in some dried cranberries or chopped apples during the last few minutes of roasting. If you’re feeling adventurous, a drizzle of balsamic glaze after roasting adds a beautiful depth of flavor.
For serving suggestions, this Cinnamon Roasted Butternut Squash pairs beautifully with roasted chicken, pork tenderloin, or even a hearty vegetarian lentil loaf. It’s also fantastic served alongside a grain bowl with quinoa or farro, adding a touch of sweetness and warmth. You can even mash it slightly and use it as a filling for ravioli or a topping for crostini. Don’t be afraid to experiment and find your favorite way to enjoy this delicious dish!
Variations to Explore:
* Spicy Kick: Add a pinch of cayenne pepper or a dash of chili powder to the spice mixture for a subtle heat.
* Maple Glaze: Drizzle with maple syrup during the last few minutes of roasting for an extra layer of sweetness.
* Savory Herb Blend: Substitute the cinnamon with a blend of rosemary, thyme, and sage for a more savory flavor profile.
* Coconut Oil: Replace the olive oil with coconut oil for a subtle coconut flavor and aroma.I truly believe that this recipe will become a staple in your kitchen. It’s healthy, delicious, and incredibly adaptable to your personal preferences. The warm spices and sweet squash are a match made in heaven, and I’m confident that you’ll love it as much as I do.
So, what are you waiting for? Head to your local grocery store, grab a butternut squash, and get roasting! I promise you won’t regret it. And most importantly, don’t forget to share your experience with me! I’d love to hear about your variations, serving suggestions, and any other creative ways you’ve found to enjoy this fantastic Cinnamon Roasted Butternut Squash. Leave a comment below, tag me in your social media posts, or send me an email I can’t wait to see what you create! Happy cooking!
Cinnamon Roasted Butternut Squash: A Delicious & Easy Recipe
Sweet and savory butternut squash roasted with cinnamon and a touch of maple syrup for a delicious side dish or snack.
Ingredients
Ingredients:1 butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup maple syrup
1/4 cup chopped pecans- 1 butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup maple syrup
- 1/4 cup chopped pecans
Instructions
“`html- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, toss butternut squash with olive oil, cinnamon, salt, and pepper.
- Spread in a single layer on a baking sheet.
- Roast in preheated oven for 20 minutes, then flip squash and roast for another 15-20 minutes, or until tender and slightly caramelized.
- Remove from oven and sprinkle with chopped pecans.
- Serve warm.
“`
Notes
- For a sweeter squash, use a more ripe butternut squash.
- If you dont have maple syrup, honey or agave can be substituted.
- Squash can be roasted up to 3 days in advance. Reheat before serving.
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