The pork tenderloin dinner is kind of a replay of a usual chicken Monday. Since we had the exotic curried chicken on Monday, a straight-forward dinner seemed the right choice for Tuesday. John roasted the pork tenderloin in the oven at 250 degrees until the internal temperature was between 125 and 130. After letting it rest, he seared it on all sides. He also made a packet of pork gravy.

In the meantime, I roasted a butternut squash. First John split it in half for me and scooped out the seeds. I scored the surface and seasoned it with salt, pepper and freshly ground nutmeg. It cooked for about 45 minutes. The squash was pretty watery so while the rest of the dinner cooked, I mashed up the flesh and tilted the bowl so water could drain onto some wadded up paper towels which I changed a few times. The squash flavor was sweet and concentrated in the end.

The Brussels sprouts were a bit of a disappointment to me. John likes them bitter but these were really bitter. I had to add butter and sugar to make them palatable. No more buying large Brussels sprouts!

Pork tenderloin, gravy, butternut squash and Brussels sprouts