Marinate Ahead
Rosemary Pork with Onions and Pears
Ginger-Mashed Butternut Squash
Ingredients
- 1½ lb pork tenderloin, cut into ½-inch-thick medallions
- ¾ cup low-sodium soy sauce
- ½ cup water
- ⅓ cup unsulphured molasses
- 3 Tbsp chopped fresh rosemary (or use 1 Tbsp dried)
- 2 cloves garlic, minced
- 3 Tbsp olive oil
- 2 sweet onions, sliced
- 3 pears, peeled and sliced
Instructions
- Place pork in a large zip-top plastic freezer bag. Combine soy sauce, water, molasses, rosemary, and garlic. Set aside ½ cup marinade; pour remaining mixture over pork in bag. Seal and chill 30 minutes or up to 2 hours.
- Remove pork from marinade, discarding marinade. Brown pork, in batches, in hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes per side. Remove pork from skillet, and keep warm.
- Add onions and pears to skillet. Cook 5 minutes or until tender. Add pork and reserved marinade. Cook 3 minutes until pork is done and thoroughly heated.
Side Dish Ingredients
- 1 large butternut squash, peeled and cut into chunks
- 3 Tbsp olive oil
- 1 cup water
- 1 Tbsp grated ginger
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook squash in hot oil in a large Dutch oven over medium heat 10 minutes, stirring constantly, until almost tender.
- Add water, ginger, salt, and pepper. Cook 12 minutes or until liquid is almost evaporated and squash is tender. Mash with with a potato masher to desired consistency.
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