Provided by Chef Daniel Barlow of Stone Creek Dining Company
- 2 tablespoons olive oil
- 1 8-ounce pork tenderloin
- 2 ounces crushed pepitas (pumpkin seed)
- ¼ teaspoon coriander Salt and pepper as needed
- 1 butternut squash, peeled, cored, and seeded; cut into 1-inch cubes
- ¼ cup brown butter
- ¼ cup heavy cream
- ¼ cup local maple syrup
- 1 tablespoon brown sugar
Coat squash in salt and pepper and 1 tablespoon oil. Roast in oven at 350 degrees for 15 minutes.
Crust the pork tenderloin with the crushed pepitas and add salt and pepper. Sear in pan with olive oil and drain excess oil. Put in oven at 350 degrees for 8 minutes or to desired temperature.
In another pan, brown the butter and add squash. Coat with butter and add brown sugar, then set aside.
In another skillet combine syrup, cream, and 1 ounce crushed pepitas and coriander. Simmer until thick.
Slice pork tenderloin on the bias and lay over roasted squash, then drizzle sauce on the pork.
Garnish with pepitas and serve.
