Spice-Rubbed Pork Loin With Acorn Squash

Name: Spice-Rubbed Pork Loin With Acorn Squash
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: Latin American
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

Recipe GLPR293787cb05b48a

Latin American

Main Course

65 min

766 cal

Servings: 4

Oven

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff4

All ingredients are routine finds at any Charlotte grocery chain—acorn squash and pork loin are fall staples, and the spice rub is basic. The cost per serving runs about $4–5, driven mostly by the pork; acorn squash is cheap in season. The stated 65 minutes is honest for roasting, though factor in 10 minutes for squash prep and spice mixing, so plan a full hour start-to-table. This is a hands-off weeknight dinner that reheats well, feeds four generously, and plays nicely to North Carolina's autumn produce calendar. It's solid work—no surprises, no second trips, no drama—but straightforward enough that it lands as reliable rather than memorable.