Fall cooking in my opinion is so comforting. All the flavors seem to warm my soul. OK, that may be dramatic. But honestly it is probably my favorite time of year to be in the kitchen. More so than the holidays even because fall is all about enjoying the weather and good food, no extra pressure.
I have ventured way off course. Back to this fall dinner...
Roasted Pork Loin with Fall Vegetables
1.25lb pork loin
1 tsp of dried rubbed sage
1/2 tsp of cumin
1/2 tsp of salt
3 TBS of olive oil
1 small butternut squash, seeded and chopped
1 head of cauliflower, cored and chopped
1/4 tsp of salt
1/4 tsp of dried rubbed sage
1 TBS of olive oil
Preheat the oven to 375 degrees. Mix together the sage, salt, and cumin. Cover all surfaces of the pork loin and gently rub into the meat. In a large, oven-safe sauté pan heat 3 TBS of olive oil over medium heat. Sear the pork loin for 5 minutes on each side. Once the loin has been browned on all sides, add in the squash and cauliflower. Sprinkle the remaining olive oil, salt, and sage. Stir well. Cover in the oven for 30-40 minutes or until an instant read thermometer reads 155. Remove from the oven and tent with foil for 5 minutes. Slice on the diagonal and serve alongside vegetables. Enjoy!