Pork Tenderloin with Maple Glazed Brussels Sprouts, Bacon, Mashed Acorn Squash and Toasted Acorn Squash Seeds. (Serves 4-6)


1 pork tenderloin
Your favorite pork rub
2 medium size acorn squash
4 strips of thick cut bacon
4 cups Brussels sprouts, cut in half vertically
1 T bacon grease
3 T butter, divided
3 T Maple Syrup
Olive oil
Pinch of cayenne pepper


Preheat oven to 375.

Season tenderloin with salt and pepper. Coat in a small amount of oil then cover with dry rub.  Roast in oven safe dish for approximately 30 minutes.  Set aside and cover.

Meanwhile, cut acorn squash in half and remove seeds.  Set seeds aside.  Place skin side down on a baking sheet.  Coat flesh with oil. Bake until soft (approx 25 minutes).  When cool enough to handle mash with 2 T butter and salt and pepper to taste.  Set aside.  This can be reheated.

Rinse squash seeds and dry.  Place in a small baking pan.  Coat with oil and salt.  Toast for about 15 minutes. Treat just like pumpkin seeds, but be aware that they will toast faster due to the smaller size.

Rinse and cut Brussels sprouts.  Toss with 2 T olive oil and generously season with salt and pepper. Roast until tender but crispy (approximately 25 minutes).

While all ingredients are in the oven chop bacon into 3/4 inch pieces.  Cook until extra crispy.  Drain and reserve 1 T of grease.  Pour grease back into skillet and add one T butter and just a pinch of cayenne (or to taste).  When Brussels sprouts are ready place back into same skillet with bacon pieces and syrup. Stir.

To serve place a scoop of squash in the center of each plate surrounded by the Brussels sprouts.  Place 3, 2 inch pieces of pork on top of squash.  Top with toasted seeds.