Serves 4
65 min
Spice-Rubbed Pork Loin With Acorn Squash
Recipe GLPR293787cb05b48a
A flavorful roasted pork loin coated with a warm spice blend of ancho chile, cinnamon, and cumin, paired with golden roasted acorn squash wedges. This main course is naturally dairy-free and gluten-free, making it a wholesome option for any dinner table.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 tablespoons Extra-virgin olive oil
¼ cup Packed light brown sugar
½ teaspoon Ancho chile powder
¼ teaspoon Ground cinnamon
½ teaspoon Ground cumin
2 pounds Acorn squash, seeded and cut into 1-inch-thick wedges
3 pounds Boneless pork loin, tied
to taste Coarse salt
to taste Ground black pepper
Directions
Preheat your oven to 400°F. Line a large roasting pan with parchment paper or lightly oil it.
In a small bowl, whisk together the brown sugar, ancho chile powder, ground cinnamon, and ground cumin. This creates your warming spice rub.
Pat the boneless pork loin dry with paper towels. Season all sides generously with coarse salt and ground black pepper.
Rub the pork loin with 2 tablespoons of olive oil to help the spice mixture adhere. Then coat the entire surface of the pork with the spice-sugar mixture, pressing gently so it adheres.
Place the seasoned pork loin in the center of your prepared roasting pan.
Toss the acorn squash wedges with the remaining 2 tablespoons of olive oil, and season with salt and pepper to taste. Arrange the wedges around the pork loin in a single layer.
Roast in the preheated 400°F oven for 45 to 50 minutes, until the pork loin reaches an internal temperature of 145°F when measured with a meat thermometer in the thickest part, and the squash is tender and caramelized.
Remove from the oven and allow the pork to rest for 5 minutes before removing the twine and slicing. Serve the pork alongside the roasted acorn squash wedges.
