autumn dinner: pork, squash, & polenta

Mustard-Roasted Pork Loin with Squash Polenta

This serves 2.  When I served it I topped the dish with a chopped up mixture of toasted hazelnuts, sage leaves, salt and garlic.

Heat oven to 425 degrees.  Cut a small butternut squash in half and take the seeds out.  Using just one half (for now), rub the cut side with some olive oil and season with salt and pepper.  Set it cut side down on a baking sheet and roast for 40-50 minutes, until tender.  Let cool a bit and scoop the flesh into a bowl and coarsely mash it,

Meanwhile, peel the remaining squash half and cut it into 3/4" cubes.  On a rimmed baking sheet, toss squash cubes with a Tbs. of olive oil and 1/4 tsp. salt.  Roast for 30-35 minutes until tender.
When all the squashes are out of the oven, turn it down to 400 degrees.

In a small roasting pan, season a 1-1/2 lb. bone in pork loin (2 ribs, or one very thick loin chop) with salt, coat with 1-1/2 Tbs. Dijon-style mustard, and season with fresh ground coarse black pepper.  Roast for 45 minutes or so - until meat registers 120 degrees.  Transfer to a cutting board to rest while you make the polenta.

In a saucepan, bring 1-1/4 c. water to a boil, and slowly whisk in 1/4 c. polenta (not instant).  Bring to a simmer and cook over moderate heat, stirring occasionally, until thick, about 20 minutes.  Fold in the mashed squash, season with salt and pepper.

Meanwhile, in a skillet, reheat the roasted squash cubes with 2 Tbs. honey, 1 Tbs. red wine vinegar, and a smashed garlic clove over moderate heat until simmering; discard the garlic clove.

Slice pork between ribs into chops.  Mound polenta on plates and top with the chops.  Spoon squash cubes around.