Sunday, January 16, 2011

Honey Mustard Pork Tenderloin, Acorn Squash and onions in a brown sugar/honey glaze...

It's been a super busy week, so this woman hasn't been able to do some serious cooking the past few days. We've been doing a lot of random dinners...eggs, sandwiches, etc. Friday evening I finally had some time to cook...oooh, how I had missed it! I created my own recipe and made Honey Mustard Pork Tenderloin, Acorn Squash and onions in a brown sugar/honey glaze with garlic green beans. Twas delish!

First I cut up the acorn squash in cubes, put them in a dish and popped them in the oven at 350 degrees. While this was beginning to cook I made a sauce to put over the squash. I mixed about 2 T. of brown sugar, 1 T. melted butter, and 1 1/2 T. of maple syrup...voila, yummy sauce. Next, I put the pork tenderloin in the oven with the squash (350 degrees). The pork was in the oven for about 40 mins. total. Then, I sliced up a onion and stir fried it for about 5 minutes...then I added it to the squash in the oven. The squash was in the oven for a total of about 50 minutes. During the last 15 minutes of the squash cooking, I put the brown sugar sauce over the squash and onion to let the flavor soak in.

For the pork, I made a honey mustard sauce. I mixed about 2 T. of low-fat mayo, 1 T. yellow mustard and 1 T. maple syrup. (Just play around with the flavors until you get the taste that you prefer) When the pork had about 15 minutes left to cook, I coated it with the honey mustard sauce. For our veggie, we had fresh green beans which I boiled in water and then stir fried with garlic for good flava'. We also had a spinach salad with toasted walnuts and craisins. I served the extra honey mustard sauce on the side for extra dipping.

We loved this dinner and are looking forward to eating pork tenderloin sandwiches this week for lunch. I love is such therapy for me :)

1 comment:

  1. I have got to cook some acorn squash! The entire meal looks fantastic...miss you two!