Back to Spice-Rubbed Pork Loin with Acorn Squash All Reviews for Spice-Rubbed Pork Loin with Acorn Squash - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Spice-Rubbed Pork Loin with Acorn Squash Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 4

Ingredients Ingredient Checklist 4 tablespoons extra-virgin olive oil 1/4 cup packed light-brown sugar 1/2 teaspoon ancho chile powder or other single chile powder 1/4 teaspoon ground cinnamon 1/2 teaspoon ground cumin 2 pounds acorn squash, seeded and cut into 1-inch-thick wedges 1 boneless pork loin (3 pounds), tied Coarse salt and ground pepper

Cook’s Notes Ask your butcher to tie the roast with twine at 1-inch intervals so that it cooks evenly (or do it yourself). Save one-third of the roasted pork for later use. Use a large, heavy knife to halve the squash, then scoop out the seeds and cut into wedges.

Gallery Spice-Rubbed Pork Loin with Acorn Squash

Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 4

Spice-Rubbed Pork Loin with Acorn Squash

Spice-Rubbed Pork Loin with Acorn Squash

Spice-Rubbed Pork Loin with Acorn Squash

Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 4

Recipe Summary

prep: 25 mins total: 1 hr 15 mins

Servings: 4

prep: 25 mins

total: 1 hr 15 mins

prep:

25 mins

total:

1 hr 15 mins

Servings: 4

4

Ingredients

Ingredients

  • 4 tablespoons extra-virgin olive oil 1/4 cup packed light-brown sugar 1/2 teaspoon ancho chile powder or other single chile powder 1/4 teaspoon ground cinnamon 1/2 teaspoon ground cumin 2 pounds acorn squash, seeded and cut into 1-inch-thick wedges 1 boneless pork loin (3 pounds), tied Coarse salt and ground pepper

Directions

Preheat oven to 425 degrees. In a large bowl, stir together 3 tablespoons oil, sugar, chile powder, cinnamon, cumin, and 2 tablespoons water. Add squash and toss to coat. Set aside.

Generously season pork with salt and pepper. Heat a cast-iron skillet or other heavy pan over high. Add 1 tablespoon oil and swirl to coat. Cook pork on all sides until deep golden brown, about 10 minutes total. Place pork on a rimmed baking sheet; pour oil from skillet onto sheet and spread evenly.

Arrange squash around pork. Brush pork with sugar mixture from bowl. Bake until pork is cooked through (an instant-read thermometer inserted in center should register 135 degrees), 40 to 45 minutes, brushing meat with sugar mixture and turning squash every 15 minutes. Tent pork with foil and let rest 10 minutes before slicing.

Cook’s Notes Ask your butcher to tie the roast with twine at 1-inch intervals so that it cooks evenly (or do it yourself). Save one-third of the roasted pork for later use. Use a large, heavy knife to halve the squash, then scoop out the seeds and cut into wedges.

Cook’s Notes

Ask your butcher to tie the roast with twine at 1-inch intervals so that it cooks evenly (or do it yourself). Save one-third of the roasted pork for later use. Use a large, heavy knife to halve the squash, then scoop out the seeds and cut into wedges.

Reviews (6)

 Add Rating & Review     24 Ratings   5 star values:        11    4 star values:        7    3 star values:        4    2 star values:        2    1 star values:        0

Reviews (6)

Add Rating & Review     24 Ratings   5 star values:        11    4 star values:        7    3 star values:        4    2 star values:        2    1 star values:        0

Add Rating & Review

24 Ratings 5 star values: 11 4 star values: 7 3 star values: 4 2 star values: 2 1 star values: 0

24 Ratings 5 star values: 11 4 star values: 7 3 star values: 4 2 star values: 2 1 star values: 0

24 Ratings 5 star values: 11 4 star values: 7 3 star values: 4 2 star values: 2 1 star values: 0

  • 5 star values: 11 4 star values: 7 3 star values: 4 2 star values: 2 1 star values: 0

    Martha Stewart Member     Rating: Unrated       10/22/2013   Loved this recipe! I only used half of the Cumin called for in the recipe... Thanks Martha.  

Martha Stewart Member     Rating: 4 stars       04/01/2013   Really nice presentation. I missed the step of adding water to the spice rub but it still turned out well. I went by time and may have overcooked the pork just a little - it was still nice and juicy though i think it would have been really great with a little sauce of some kind - even a reduction of the pan juices (but that would add time). Definitely not much work involved but looks really fantastic and tastes good too.  

Martha Stewart Member     Rating: 5 stars       01/17/2013   I only used 1/4 tsp chili powder and it was amazing. Served with cole slaw and israeli couscous.  

Martha Stewart Member     Rating: Unrated       09/27/2012   I love this recipe. It is quick to prepare and tastes absolutely wonderful. I would change the vegetable out sometimes for variety...maybe sweet potatoes or butternut squash. The pork is perfectly cooked and the squash is sweet with a slight spicy kick. Do not be afraid of the ancho chile powder, the dish is not HOT spicy.  

Martha Stewart Member     Rating: Unrated       12/27/2010   I feel like the brown sugar burned a little bit but I loved the flavors. Slightly spicy and sweet. The squash was extra delicious after mixing it with the meat juices.  

Martha Stewart Member     Rating: Unrated       10/14/2010   I find that the oil from browning the pork loin is sometimes too dark to use for coating the sheet pan -- I simply use an additional tablespoon of fresh olive oil.

    Martha Stewart Member

    Rating: Unrated 10/22/2013

Loved this recipe! I only used half of the Cumin called for in the recipe… Thanks Martha.

Rating: Unrated

Rating: 4 stars 04/01/2013

Really nice presentation. I missed the step of adding water to the spice rub but it still turned out well. I went by time and may have overcooked the pork just a little - it was still nice and juicy though i think it would have been really great with a little sauce of some kind - even a reduction of the pan juices (but that would add time). Definitely not much work involved but looks really fantastic and tastes good too.

Rating: 4 stars

Rating: 5 stars 01/17/2013

I only used 1/4 tsp chili powder and it was amazing. Served with cole slaw and israeli couscous.

Rating: 5 stars

Rating: Unrated 09/27/2012

I love this recipe. It is quick to prepare and tastes absolutely wonderful. I would change the vegetable out sometimes for variety…maybe sweet potatoes or butternut squash. The pork is perfectly cooked and the squash is sweet with a slight spicy kick. Do not be afraid of the ancho chile powder, the dish is not HOT spicy.

Rating: Unrated 12/27/2010

I feel like the brown sugar burned a little bit but I loved the flavors. Slightly spicy and sweet. The squash was extra delicious after mixing it with the meat juices.

Rating: Unrated 10/14/2010

I find that the oil from browning the pork loin is sometimes too dark to use for coating the sheet pan – I simply use an additional tablespoon of fresh olive oil.

All Reviews for Spice-Rubbed Pork Loin with Acorn Squash

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Spice-Rubbed Pork Loin with Acorn Squash

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest