PORK TENDERLOIN WITH TURMERIC, SQUASH, AND COLLARD GREENS SALAD
One butternut squash gets used in two ways-raw and roasted-in this fall weeknight dinner, while fish sauce, lime, and coconut add a touch of Southeast Asian flair.
Provided by Anna Stockwell
Categories Quick and Healthy Pork Pork Tenderloin Cumin Butternut Squash Collard Greens Coconut Yogurt Roast Wheat/Gluten-Free Fall Dinner Gluten-Free and Fresh
Yield 4 servings
Number Of Ingredients 14
Steps:
- Arrange racks in middle and upper thirds of oven; preheat to 450°F. Mix turmeric, salt, pepper, and cumin in a small bowl; set aside.
- Using a peeler, slice ribbons off long neck of squash until you have 2 cups ribbons; set aside. Cut remaining squash in half lengthwise; scoop out and discard seeds. Cut squash into 1/2" half-moons.
- Toss squash pieces with 2 Tbsp. coconut oil in a large bowl. Add 1 1/2 tsp. turmeric mixture and toss to coat. Spread squash mixture on a rimmed baking sheet, reserving large bowl, and roast in upper third of oven until golden-brown and tender, about 20 minutes.
- Whisk lime juice, honey, and fish sauce in a large bowl. Add squash ribbons and toss to coat; let sit until ready to use.
- Meanwhile, rub pork with remaining turmeric mixture in reserved large bowl. Heat remaining 2 Tbsp. coconut oil in a large heatproof skillet (preferably cast iron) over high and sear pork, turning often, until browned on all sides, about 5 minutes. Transfer skillet to center rack in oven and roast, flipping pork halfway through, until an instant-read thermometer inserted into thickest part of tenderloin registers 145°F, 10-12 minutes. Transfer to a cutting board and let rest 5 minutes before slicing.
- While pork and squash roast, remove stems from collards. Stack halved leaves into a neat pile. Starting at 1 long side, roll into a tube, then slice at 1/2" intervals across tube to create ribbons.
- Transfer squash ribbons to a plate. Add vegetable oil to dressing and whisk to combine. Using your hands, massage collards in dressing until dark green. Return squash ribbons to bowl and toss to combine.
- Divide salad among plates or transfer to a serving platter; top with coconut chips. Serve roasted squash and pork with yogurt alongside.
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nothando mkhizw
[email protected]I'm allergic to pork. Is there a substitute I can use?
Gevaline Amsterdam
[email protected]This recipe seems a bit complicated. I'm not sure if I'm up for the challenge.
Technical Amin
[email protected]I'm not sure if I would like this dish. I'm not a big fan of turmeric.
David Gatsapuk
[email protected]This recipe looks delicious. I can't wait to try it!
Prateek Dhingra
[email protected]I would love to try this recipe, but I don't have a collard greens salad.
Daddys Cumslut
[email protected]This dish is perfect for a special occasion.
azad miah
[email protected]I'm always looking for new ways to cook pork tenderloin. This recipe is a keeper!
Sara Mohamed
[email protected]This dish is a great way to use up leftover pork tenderloin.
Usman Sargana
[email protected]I wasn't sure what to expect from this dish, but I was pleasantly surprised. It was delicious and I will definitely be making it again.
Milica Micika
[email protected]The pork tenderloin was a bit dry. I think I overcooked it.
Zain Alii
[email protected]This dish was a bit too spicy for my taste. I would recommend using less turmeric next time.
Parmesh Tharu
[email protected]I would definitely make this dish again. It's easy to prepare and it's a crowd-pleaser.
Yihune Ethiopiawe
[email protected]This dish is a great way to get your daily dose of vegetables. The collard greens salad is packed with nutrients.
Ariba Nasir
[email protected]I love the combination of sweet and savory in this dish. The turmeric squash and collard greens salad balances out the richness of the pork tenderloin.
Anthony Kalua
[email protected]The pork tenderloin was cooked to perfection. It was juicy and tender.
EMELIN Cruz
[email protected]I'm not usually a fan of collard greens, but this salad changed my mind. It was delicious and refreshing.
kilawe annah
[email protected]This dish was a hit at our dinner party! The flavors of the turmeric squash and collard greens salad complemented the pork tenderloin perfectly.