Spice-Rubbed Pork With Roasted Butternut Salad

1. 1

   Preheat grill to 350u00b0 to 400u00b0 (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush with 1 Tbsp. oil, and rub with dry rub.

2. 2

   Preheat oven to 400u00b0. Toss squash with remaining 2 Tbsp. oil; place in a single layer in a lightly greased foil-lined 15- x 10-inch jelly-roll pan. Bake 20 minutes or until squash is just tender and begins to brown, stirring once halfway through. Remove from oven, and cool 10 minutes.

3. 3

   Meanwhile, grill pork, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 145u00b0. Remove from grill, and let stand 10 minutes. Cut pork diagonally into thin slices.

4. 4

   Toss together squash, arugula, and next 3 ingredients on a serving platter; add salt and black pepper to taste. Serve squash salad with Toasted Pecan Vinaigrette and sliced pork.

* Per serving · 4 servings · Values may vary.

No additional tips available.