Thai Inspired Pork Tenderloin With Butternut Squash
Thai Inspired Pork Tenderloin With Butternut Squash

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, thai inspired pork tenderloin with butternut squash. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Thai Inspired Pork Tenderloin With Butternut Squash is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Thai Inspired Pork Tenderloin With Butternut Squash is something which I’ve loved my entire life.

Liberally season pork with salt, pepper, and garlic powder. When done, let pork rest and slice. The juicy roasted pork tenderloin has a nice herb coating, and its delicious creamy tarragon mustard sauce is great with the butternut squash and the roasted broccoli florets.

To begin with this recipe, we have to prepare a few components. You can have thai inspired pork tenderloin with butternut squash using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Thai Inspired Pork Tenderloin With Butternut Squash:
  1. Make ready 1 pork tenderloin
  2. Make ready 1-2 red onion quarted
  3. Prepare 1 butternut squash cubed
  4. Make ready 2 red chilli
  5. Get 1/2 bunch coriander
  6. Prepare 2 garlic cloves, minced
  7. Take 1 lime
  8. Take 1 tbsp peanut butter
  9. Get 1 tsp red wine vinegar
  10. Get 1 tbsp honey
  11. Take 1 tbsp soy sauce
  12. Make ready handful toasted peanuts
  13. Get thinly sliced carrot, cucumber, pepper, radish and leaves to serve

Cover and reduce heat to low. Place the cubed squash, apple, onion, and ghee in a baking dish. Sprinkle with cinnamon, nutmeg, and season with salt and pepper to taste. Melt some cooking fat in a skillet placed over a medium-high heat.

Steps to make Thai Inspired Pork Tenderloin With Butternut Squash:
  1. Firstly to make your marinade, mix your peanut butter, garlic, red wine vinegar, honey, soy, and 1 chilli, blitz and cover your pork for at least 2hrs.
  2. Once your pork has marinated - sear in a pan on all sides and add to a roasting tray with the remainder on the marinade the red onions and butternut squash and pop in the oven on 180 for 20 mins.
  3. Next, slice into match sticks all your salad ingrediants, and place on a platter to one side.
  4. When your pork is just cooked through allow it to rest for 5/10 mins.
  5. On the other side of your platter place the squash and the red onions and in the middle lay your pork. Pour over the juices that it has been cooking in. Sprinkle with more coriander, peanuts and sliced chilli and serve.

Serve with squash, garlic, and any pan juices. My family and friends LOVE this recipe. A package of pork chops that were on sale. I also put everything beside the cannelloni and butternut in the big crockpot and let it stew. Simply peel and dice the squash into cubes — you can see us do this in this butternut squash recipe.

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