- 1 pork tenderloin
- 2 Asian pears, diced
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 cup chicken stock
- Cooking fat
- Sea salt and freshly ground black pepper
Ingredients for the roasted butternut squash
- 1 lb. butternut squash, cubed
- 1 to 2 apples, cubed
- 1 red onion, diced
- ½ tsp. ground nutmeg
- ½ tsp. ground cinnamon
- 3 tbsp. ghee
- Sea salt and freshly ground black pepper.
Preheat your oven to 400 F (205 C)
Place the cubed squash, apple, onion, and ghee in a baking dish.
Sprinkle with cinnamon, nutmeg, and season with salt and pepper to taste.
Place in the oven and bake for 30 minutes.
Melt some cooking fat in a skillet placed over a medium-high heat.
Season the pork tenderloin to taste.
Brown the pork on all sides, and remove from the skillet.
Add the pears, the onion, and the garlic to the skillet, and cook for 3 to 4 minutes.
Bring the pork back to the skillet, pour in the chicken stock, and bring to a boil.
Lower the heat and let simmer for 15 to 20 minutes.
Slice the pork and serve with the pear sauce and roasted vegetables.