Pork Loin and Acorn Squash

So we get a magazine called Everyday Food by Martha Stewart. Yeah, I know. It has actually given us several good ideas during our time as subscribers. I took one of their recipes and tweaked it a little this past Sunday. The wife loved it. I'll try to remember what I did.

• Prepare a large acorn squash just like you would a sliced canteloupe
• Prep a pork tenderloin for roasting--Salt and Pepper to season. Brown entire outside in the cast iron and then transfer to the roasting pan.
  

Sauce to go on top was as follows.

• 3 tablespoons of olive oil
• 1/4 cup brown sugar
• 1/2 teaspoon of New Mexico Red Chili Powder
• 1/2 teaspoon of ground cinnamon
• 1/2 teaspoon of ground cumin
• 2 tablespoons of water

We placed the tenderloin and squash in a roasting pan and drizzled the sauce over the top. Apply liberally. Use it all! Baked in the oven at 425 for 40 minutes. I turned the squash a couple of times during the process. Core temp on the tenderloin read 135 when we pulled it out. Let it rest. Slice the pork and enjoy.

I'm generally not a huge cinnamon fan in my savory food. This turned out great!