Cassie’s Ruminations

Garlic Rubbed Pork Tenderloin and Roasted Summer Squash

Another simple and tasty dinner tonight. I preheated the oven to 425 degrees F, sliced up about 3 pounds of romanesco summer squash into 3/4 inch thick rounds, sprinkled them with kosher salt and black pepper and popped them in the oven. I then made a rub from about 2 tsp kosher salt, 1 tsp black pepper, 4 cloves of garlic, and 2 tsp olive oil, and rubbed that all over two pork tenderloins. I then threw those in the oven (the squash had about 10-15 minutes head start), and roasted until they reached an internal temperature of 145 degrees F, which is a little pink. If you like your pork well done, go up to 180 degrees F, and don’t give the squash a head start.