I hope you all have found some spare time to print off the February Menu Calendar as well as the shopping list week 1 . If not, no worries! Just click on the “In the Kitchen with 11 Magnolia Lane” button below to read the introductory post in this series and get up to speed.
This is one of my favorite meals because I love to grill. It is a fast way to create a tasty meal with very easy clean up. My husband recently bought a combo charcoal & gas grill. I have to admit, we use the charcoal more often than the gas because it adds so much flavor. Don’t worry if you do not have a grill because you can also bake your pork loin in the oven alongside the tasty squash.
Spiced Grilled Pork Tenderloin
(Click here for spice grilled pork tenderloin printable recipe)
- 1 (4 pound) boneless pork top loin roast (single loin)
- 1 teaspoon olive oil
- 2 teaspoons granulated sugar
- 2 teaspoons paprika
- 1 1/2 teaspoons onion salt
- 1 1/2 teaspoons garlic salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Place boneless pork loin on large cutting board or platter; brush oil over all sides. Set aside. Meanwhile, stir together dry rub seasoning. Rub over pork to cover.
- Prepare charcoal grill to cook over direct and indirect heat. Place pork loin over medium-hot coals (direct heat) or on medium-hot (about 400 degrees F.) gas grill. Cook for 10 minutes on each side to brown. Move pork to area on grill over indirect heat. Cook, covered for 70-90 minutes or until internal temperature reaches 160 degrees F. On gas grill, move pork to one side of grill; turn off the gas directly under the pork. Leave the rest of the grill on medium heat. Cook, covered for 70 to 90 minutes or until internal temperature reaches 160 degrees F. Serve with your favorite sauce.
Low on time? Just cook on direct heat until internal temps reach 160, approx. 20-25 minutes. No grill, no worries. Just bake pork loin in oven at 400 degrees until internal temps reach 160, approx. 25-30 minutes. In my opinion, the perfect compliment to something spicy is something sweet, so that is why I selected roasted squash to accompany this dish. Most varieties of squash are very low in carbohydrates and very high in vitamins. The butternut and acorn squash are more similar to a sweet potato when it comes to carbs so I usually eat these two sparingly. Since the pork is a very lean meat and because of all the spices in the rub, I chose to indulge with a butternut squash for this particular meal. I hope you enjoy each and every bite as much as I do!
Ingredients for Squash
- 2 tablespoons minced fresh parsley
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
- 1/3 cup grated Parmesan cheese
- In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
- Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender. Sprinkle with Parmesan cheese and serve.
Thanks for stopping by~
sounds great.. I’ll definately be giving this a try.
Looks and sounds delicious!
On the Roasted Squash, what do you do with the parmesan cheese? It’s listed in the ingredients, but doesn’t say where to use it. This meal sounds pretty yummy!!
Terry K. says
Gosh, I am so sorry. I love cheese, how did I forget that part) I would sprinkle a bit over the roasted squash after it is roasted and prior to serving. Thanks for your question and for pointing that out!!
How did you know I purchased a pork tenderloin yesterday? THANKS!
Just wanted to let you know you have us hooked on the roasted squash! My husband wants it all the time now. SO..I started putting potatoes with it. I make it like your recipe, except I add a couple of potatoes to it. We really like it that way too. Love your recipes:)
I am so glad you like it… I totally understand as I love squash too!! I am kind of sad that we are exiting the cooler months when squash is seasonal but I know there is a ton of wonderful spring fare to enjoy as well. Thanks for stopping by!!
This roast sounds delicious! I’m always looking for new saucers and spices for pork. Thanks!