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Spice-Rubbed Pork Loin with Acorn Squash

Sweet, spicy, and savory, this dish is ready in just over an hour. It pairs wonderfully with Sauteed Kale.

Source: Everyday Food, November 2009
Total Time Prep Servings



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.

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How would you rate this recipe?
  • Gunn17
    22 OCT, 2013
    Loved this recipe! I only used half of the Cumin called for in the recipe... Thanks Martha.
  • juniperjen
    1 APR, 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.
  • v1koch
    17 JAN, 2013
    I only used 1/4 tsp chili powder and it was amazing. Served with cole slaw and israeli couscous.
  • Cathy Galloway
    27 SEP, 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.
  • lindalove
    27 DEC, 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.
  • marystephens59
    14 OCT, 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.

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