Pork Tenderloin with Roasted Delicata Squash & Mushroom Rice
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Cooking tools:
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- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
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- Cast iron skillet
- Wooden spoon
- Fork
- Instant-read thermometer
- Tongs
- Plate
Ingredients
- 2 Jake’s Pork Tenderloin
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp Jake's maple syrup
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tbsp Jake’s Butter (for searing)
- 2 delicata squash, halved, seeds removed, and sliced into half-moons
- ½ tsp salt
- South of France spice mix
- Black pepper, to taste
- 1 cup long-grain rice or wild rice blend
- 2 cups Jake’s Bone Broth
- 2 tbsp Jake’s Butter
- 8 oz mushrooms, sliced (cremini or shiitake work well)
- 1 small onion, diced
- ¼ tsp black pepper
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