Garlic Crusted Pork Loin with Mashed Acorn Squash
Elevate your dinner table with this Garlic Crusted Pork Loin with Mashed Acorn Squash, a perfect harmony of savory and sweet flavors. This recipe features a succulent pork loin coated in a fragrant garlic-herb crust made with rosemary, thyme, and olive oil, roasted to perfection for tender, juicy results. Paired with creamy, buttery mashed acorn squash—enhanced by a hint of maple syrup and nutmeg—this dish strikes the ideal balance of comfort and elegance. Ready in just 90 minutes (including prep and cook time), it’s an excellent option for a weekend family dinner or a holiday feast. Serve this hearty, gluten-free dish for a crowd-pleasing meal that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 2 pounds pork loin
- 6 pieces garlic cloves
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 pieces acorn squash
- 2 tablespoons unsalted butter
- 0.25 cup heavy cream
- 0.25 teaspoon ground nutmeg
- 1 tablespoon maple syrup
Instructions
Preheat your oven to 375°F (190°C).
Start by preparing the garlic crust for the pork loin. Mince the garlic cloves finely and mix them in a small bowl with olive oil, chopped fresh rosemary, thyme, kosher salt, and black pepper.
Pat the pork loin dry with paper towels and then rub the garlic mixture all over the surface of the meat to coat evenly.
Place the pork loin on a rimmed baking sheet lined with aluminum foil or parchment paper. Roast in the preheated oven for 50-60 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let the pork rest for 10 minutes before slicing.
While the pork is roasting, prepare the mashed acorn squash. Cut the acorn squash in half lengthwise and scoop out the seeds with a spoon.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the same oven for 40-45 minutes, or until the flesh is tender and easily pierced with a fork.
Once the squash is done roasting, allow it to cool slightly. Scoop out the flesh into a medium-sized mixing bowl.
Add unsalted butter, heavy cream, ground nutmeg, and maple syrup to the bowl with the squash. Use a potato masher or an immersion blender to mash the squash until smooth and creamy. Adjust seasoning with additional salt and pepper, if desired.
Slice the rested pork loin and serve alongside a generous spoonful of mashed acorn squash. For an optional garnish, sprinkle some additional fresh thyme leaves on top of the dish before serving.
Nutrition Facts
Calories |
4033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.0 g | 276% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 839 mg | 280% | |
| Sodium | 1546 mg | 67% | |
| Total Carbohydrate | 273.9 g | 100% | |
| Dietary Fiber | 77.3 g | 276% | |
| Total Sugars | 13.3 g | ||
| Protein | 265.9 g | 532% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 985 mg | 76% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 11492 mg | 245% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
