Name: Spice Crusted Pork Tenderloin with Spaghetti Squash, Raisins & Pine Nuts
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Ingredients: 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

Ingredients

Units Scale

1 Smithfield® Prime Boneless Pork Shoulder Butt Roast (5 to 6 lbs.)
Kosher or sea salt
Freshly ground black pepper
2 tablespoons olive oil
4 cloves garlic, thinly sliced
2 grapefruit, peeled and sliced into pinwheels, seeds removed
2 shallots, thinly sliced
1 cup pitted Kalamata olives
1/2 cup chopped blanched almonds
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh oregano
2 cups chicken stock
1/2 cup orange juice
1/2 cup white wine

Cook Mode Prevent your screen from going dark

Instructions

Heat oven to 400 degrees F.Using a sharp knife, cut the pork butt down the middle lengthwise without cutting through. Open butt like a book so it lies flat; season inside and outside with salt and pepper and drizzle with olive oil.
Layer garlic, grapefruit slices, shallots, olives, almonds, rosemary and oregano on one side of the butt. Close and tie with kitchen twine every 1 inch.
Place stuffed pork butt on rack in roasting pan. Roast until golden brown, about 30 to 40 minutes.
Reduce oven temperature to 325 degrees F. Carefully transfer browned butt to a deep, oven proof pot.
Add chicken stock, orange juice and wine. Cover pan and roast 3 hours until very tender, basting occasionally with braising liquid. Internal temperature of pork should be about 200 degrees F. Remove from oven and serve with braising liquid.

Prep Time: 20 mins
Cook Time: 3 hours 30 mins