Cassie’s Ruminations

Roasted Pork Tenderloin and Pork Burritos

We roasted two pork tenderloins for dinner Sunday night (similar to this recipe, but without the final glaze). For a side I served some baked winter squash, a baby hubbard squash in this case. The squash baked at the same temperature. I just cut it in half, put it cut side down in a pan with some water, and gave it about 20 minutes head start on the pork. We ate one of the tenderloins and refrigerated the other.

Monday night, I cut up the pork into small cubes and warmed them in a skillet with some chili powder and onion powder in addition to the previous rub. We warmed up some chili beans, diced up some tomatoes and avocado, and had a second tasty dinner with minimal effort.