Here is THE perfect dish for a fall weekend dinner. Invite some friends over and tell them to show up hungry, because this is soooo satisfying.
Makes 8 servings
What you need
1 boneless pork loin roast (about 3 pounds), trimmed of excess fat
coarse salt and freshly ground black pepper
3 tablespoons Tessemae’s Lemon Garlic
2 onions, chopped
2 cups chicken broth
2 pounds chopped butternut squash
4 ounces chopped kale
1 tablespoon cider vinegar
What you do
- Heat oven to 275 degrees. Sprinkle pork with salt and pepper. Heat 2 tablespoons of the Lemon Garlic in a Dutch Oven over medium high heat. Brown pork on all sides, reducing heat if pot begins to scorch. Remove pork to a plate.
- Heat remaining 1 tablespoon Lemon Garlic to pot over medium heat; add onions to pot and season with salt and pepper. Cook onions, stirring often, until golden, about 5 minutes. Stir in broth and bring to a simmer.
- Remove pot from heat and add pork back into pot. Place a large piece of aluminum foil over top of pot and cover with lid. Transfer pot to oven and cook until center of pork registers 135 degrees, about 35-40 minutes.
- Remove pork to a cutting board and tent loosely with foil. Meanwhile return pot to stove over medium-high heat. Add squash to pot and cook, covered until tender, about 12 minutes. Stir in kale and cook until tender, about 3 minutes. Stir in vinegar and serve veggies alongside slices of pork using a slotted spoon.