Careme

Ingredients

• Boneless Pork Loin Roast about 1 to 1 1/4 lb $6.99
• Organic Delicata Squash 1 squash $1.99
• Organic Red Onion 1 medium $2.99
• 365 by Whole Foods Market Organic Baby Arugula Salad, 5 OZ 1 bag $3.69
• Organic Lemon 1 $1.19
• Organic Garlic, 3 CT 2 cloves $2.89
• Pantry: olive oil, Dijon mustard, salt, black pepper, honey as needed $0

Instructions

1. Prep the oven to 425°F. Pat dry about 1 to 1 1/4 pounds Boneless Pork Loin Roast ($6.99). Halve 1 Organic Delicata Squash ($1.99), scoop out seeds, and cut into 1/2-inch half-moons. Slice 1 medium Organic Red Onion ($2.99) into wedges. Mince 2 cloves Organic Garlic from the 3-count pack ($2.89).
2. In a small bowl, mix 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 teaspoon lemon zest and 1 tablespoon juice from 1 Organic Lemon ($1.19), the minced garlic, 1 tablespoon olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
3. Toss the delicata squash and red onion with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper on a sheet pan or oven-safe skillet. Push them to the sides.
4. Rub the Boneless Pork Loin Roast ($6.99) all over with the mustard-lemon mixture and place it in the center of the pan among the squash and onion.
5. Roast at 425°F for 30 to 38 minutes, stirring the vegetables once halfway through, until the pork reaches 145°F in the center and the squash is tender and browned.
6. Rest the pork for 8 minutes. While it rests, place 1 bag Organic Baby Arugula Salad, 5 OZ ($3.69) in a bowl and dress lightly with 1 tablespoon olive oil, 1 tablespoon lemon juice from the Organic Lemon ($1.19), and a pinch of salt and pepper.
7. Slice the pork and serve with the roasted delicata squash and red onion, plus the lemony arugula on the side.
8. Wine pairing: Chardonnay complements the mustard and roast notes, while Gamay brings bright fruit that plays especially well with pork and sweet squash.