Roasted Pork Tenderloin with a Potato and Spinach Hash

This dish is another fall-favorite; hearty and comforting which is for the colder weather! Pork tenderloin is a tender and delicious cut of pork when it is prepared well, and the mix of sweet potatoes and Yukon gold potatoes in the hash is the perfect pairing! I chose to prepare this pork and potatoes very simply because they were farm-fresh from right here in Pennsylvania. Preparing them simply allows the natural flavors to shine, and this was a very delicious meal!

Ingredients:

Roasted Pork Tenderloin:
1 pork tenderloin
2 tablespoons dry spice rub (I used a hickory-flavored spice rub, but any spice rub you like would be good)
2 tablespoons vegetable oil

Potato and Spinach Hash:
2 Yukon Gold potatoes
2 yams or sweet potatoes
Handful of fresh spinach (you may use frozen spinach, if you prefer)
1/2 onion, chopped finely
1 garlic clove, minced
1 tablespoon olive oil
salt and pepper, to taste

To prepare the pork tenderloin:

Preheat the oven to 400F.

Trim any excess fat or connective tissue off of the tenderloin. I like to cut the tenderloin in half to make two smaller pieces, as it is easier to handle that way. However, you may also cook it whole if you prefer. Wash the meat, and add it to a bowl to season. Drizzle one tablespoon of vegetable oil to coat the tenderloin.

Sprinkle the dry rub seasoning over the meat, and rub it over the meat to coat all sides. You may let the meat marinate overnight, or cook it right away. I haven't found much of a difference between the two ways.

Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon vegetable oil to coat the bottom of the pan. Once the pan is hot, add the tenderloin to it. Do NOT move the tenderloin around once you have set it into the pan, as this will interfere with the browning process. After about 3-4 minutes, check to see if the meat is browned on that one side. If the meat sticks to the pan, it is not ready to be turned yet.

Once the meat has browned on one side, turn it to another side and allow it to sear the same way. Repeat until all sides are brown.

Once the tenderloin has been properly seared, place the pan in the oven to allow the tenderloin to cook through. If you have a pan that is not oven-safe, simply transfer the tenderloin to a baking pan. The time to bake may vary depending on the thickness of your tenderloin. I like my meat well done, so I cook the pork until it reached 160F on a meat thermometer. If you prefer a little pink, cook until about 155F.

When the tenderloin has reached the desired temperature, remove from the oven. Place the tenderloin in a plate and pour the pan juices over it. Cover loosely with foil and let the meat rest for at least 10 minutes before cutting into it. This will allow the juices to redistribute, and is important for preventing your meat from becoming dry.

To prepare the potato and spinach hash:

Wash, peel and cut the potatoes into 1/2-inch cubes. Heat the olive oil in a medium-sized pan over medium-high heat. Once the oil is hot, add the potato cubes.

Allow the potatoes to fry for a while until they are browned on one side, them stir to allow them to brown on the other sides. Once the potatoes are browned, add the chopped onion and garlic. Fry for another 2-3 minutes, and season with a little salt and pepper.

Stir the potatoes, then reduce the heat to medium and cover the pot. Stir and check the potatoes every minute or so, and cook covered until the potatoes are fork-tender.Once the potatoes have cooked, gently stir in the spinach, and cook until the spinach has wilted. You may add more salt and pepper at this point, but be sure to taste first.

Remove from heat and serve. Enjoy!

Gemelli with Spicy Sausage, Roasted Butternut Squash, and Spinach

This recipe was inspired by autumn! Colorful leaves, crisp air, pumpkin spice-everything! One of my favorite fall vegetables is butternut squash. Butternut squash is in season now through winter, and it has a wonderful rich sweet and nutty flavor. Roasting the butternut squash really brings out the sweetness, which is balanced in this dish by the salty, spicy Italian sausage. Hearty, warm comfort foods are just what I need on cold fall days in Philadelphia like today, and this pasta is just that. It's a delicious and filling meal that really "hits the spot!"

Ingredients:
12 oz. pasta (I used Gemelli, but any shape will do)
1 pound hot Italian sausage
1 cup roasted butternut squash (see below)
6 oz. baby spinach, washed and dried
1/2 onion, chopped finely
3 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons butter
salt and black pepper, to taste
Parmesan cheese, grated (optional)

Roasted Butternut Squash:
1 butternut squash, peeled, cored, and cut into cubes
2 tablespoons olive oil
pinch of nutmeg
salt and black pepper, to taste

To roast the butternut squash:
Preheat the oven to 400F.

Drizzle the olive oil over the butternut squash cubes. Sprinkle the nutmeg, salt, and black pepper over the squash and toss to combine.

Place the squash on a greased baking pan, and bake for about 25 minutes, turning once about halfway through.

Once slightly browned and tender, remove from oven and set aside to cool.

To prepare the pasta:
Heat the olive oil and one tablespoon of butter in a pot over medium heat. Add the chopped onions and garlic, and fry for about a minute or so. Remove the casings from the Italian sausages and add them to the onions and garlic. Break the meat up with your cooking spoon and cook until the sausage has browned. You may add a touch of salt and black pepper at this point, if you like.

Cook the pasta in a pot of salted boiling water, according to the package directions. Drain, but reserve a half cup of the pasta water.



Add the spinach to the browned sausage, and continue cooking until the sausage has begun to wilt. Add the pasta and reserved pasta water. Cook until the water has reduced by about half, and then add the remaining 1 tablespoon of butter.

Stir to combine, and then add the roasted butternut squash. Toss gently to combine, and remove from heat.

Top with grated Parmesan cheese, if desired. Serve immediately.

Enjoy!

Here's a little on the nutritional aspects of this meal:

Butternut squash is rich in Vitamins A and C, as well as potassium. The spinach adds an extra healthy punch with Vitamins A, C, K, and folic acid. Adding vegetables to any pasta meal adds extra nutrition and is a wonderful way to get more out of every meal! Another way to increase the nutrition in any pasta meal is to use whole grain pasta instead of the regular pasta. This increases the amount of dietary fiber.