Ingredients
Units
Scale
- 2 Smithfield® Prime Pork Tenderloins
- 2 spaghetti squash, cut in half lengthwise and seeds removed
- Kosher or sea salt
- Freshly ground black pepper
- 1/4 cup unsalted butter
- 1 cup raisins
- 1/2 cup pine nuts
- 1/4 cup minced sage leaves
- 1/4 cup honey
- 2 tablespoons ground coriander
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground cardamom (optional)
- 2 tablespoons coconut oil
Instructions
- Heat oven to 400oF.; place squash on baking sheet, cut side up. Season squash halves with salt and pepper; place 1 tablespoon butter in each half. Place 1/4 cup raisins, 2 tablespoons pine nuts, 1 tablespoon sage and 1 tablespoon honey in each squash half. Roast until tender and cooked through, about 45 to 60 minutes depending upon the size.
- Meanwhile, combine coriander, cinnamon, ginger and cardamom, if using; mix well. Season pork tenderloins with salt and pepper; roll in spice rub until well coated.
- Heat coconut oil over high heat in large cast iron pan.
- Brown tenderloins on all sides, about 5 minutes. Transfer skillet to oven and roast tenderloins until internal temperature reaches 145 degrees F. to 150 degrees F.; let stand 10 minutes before slicing.
- When squash is tender, scrape flesh into strings of spaghetti with a fork, mixing in the raisins, pine nuts, sage and honey.Serve tenderloin slices over bed of squash.
- Prep Time: 20 mins
- Cook Time: 1 hour
