Better Homes & Gardens - - Contents -

Roast­ing grapes caramelizes their sug­ars and con­cen­trates their fla­vor. We love their sweet con­trast to sa­vory pork or chicken. And they make a de­li­cious ap­pe­tizer: Roast a bunch to serve with goat cheese and crusty bread. HANDS-ON TIME 15 min. TO­TAL TIME 40 min.

Pre­heat oven to 425°F.

Line a 15×10×1-inch bak­ing pan with foil. In a small bowl com­bine herbs, chili pow­der, gar­lic, ¼ tsp. salt, and ¼ tsp. black pep­per. Rub all over pork. Place pork on one side of pre­pared pan. Add squash and onion on other side of pan; sprin­kle with ¼ tsp. salt and ¼ tsp. black pep­per. Driz­zle pork, squash, and onion with 2 Tbsp. olive oil. Roast 15 min­utes. Stir squash and onion; add grapes. Roast 10 to 15 min­utes more or un­til pork is done (145°F). Let stand 5 min­utes be­fore serv­ing. Makes 4 serv­ings. EACH SERV­ING 297 cal,

9 g fat, 73 mg chol, 357 mg sodium, 29 g carb, 4 g fiber, 14 g sug­ars, 26 g pro.

DRIED HERBS2 tsp., such as thyme, oregano, basil, and/orrose­maryCHILI POW­DER½ tsp.GAR­LIC2 cloves, mincedPORK TEN­DER­LOIN1 to 1½ lb.BUT­TER­NUTSQUASHof a 2 lb., peeled, seeded, and cut into 1- to2-inch piecesRED ONION, cut into wedgesSEED­LESS REDGRAPES1 cup1.¹∕2¹∕2

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