Name: Seared Scallops with Butternut Squash Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: For the Scallops: 8 large sea scallops, cleaned and patted dry; 2 tbsp butter; 1 tbsp olive oil; Salt and pepper, to taste; Fresh parsley, for garnish; For the Butternut Squash Risotto: 1 small butternut squash, peeled and cubed (about 2 cups); 1 cup Arborio rice; 4 cups chicken broth (or vegetable broth); 1 small onion, finely chopped; 2 garlic cloves, minced; ½ cup dry white wine; ½ cup grated Parmesan cheese; 2 tbsp butter; 1 tbsp olive oil; Salt and pepper, to taste

Maple-Glazed Pork Tenderloin with Roasted Root Vegetables

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Juicy pork tenderloin glazed with a sweet and tangy maple mixture, served with a medley of caramelized roasted root vegetables. A perfect blend of sweet and savory flavors.

Author: Don Nicholas
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 4
Category: Entrées

Ingredients

For the Pork Tenderloin:
- 1 pork tenderloin (about 1 lb)
- ¼ cup pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1 garlic clove, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
For the Roasted Root Vegetables:
- 1 large carrot, peeled and chopped
- 1 parsnip, peeled and chopped
- 1 sweet potato, peeled and cubed
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Salt and pepper, to taste

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Instructions

For the Pork Tenderloin:
1. Preheat the oven to 375°F (190°C).
2. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, soy sauce, and garlic to make the glaze.
3. Heat the olive oil in a large oven-safe skillet over medium heat. Season the pork tenderloin with salt and pepper, then sear on all sides until golden brown, about 4-5 minutes.
4. Brush the pork generously with the maple glaze and transfer the skillet to the oven. Roast for 15-20 minutes, basting occasionally with more glaze, until the internal temperature reaches 145°F (63°C).
5. Remove from the oven, cover with foil, and let rest for 5-10 minutes before slicing.
For the Roasted Root Vegetables:
1. Toss the chopped vegetables with olive oil, thyme, salt, and pepper. Spread them out on a baking sheet in a single layer.
2. Roast in the oven for 30-35 minutes, or until tender and caramelized, stirring halfway through.

Find it online: https://foodgardening.mequoda.com/articles/a-cozy-new-england-supper-love-in-every-bite/