Instructions

• Preheat oven to 375°F. Heat a cast iron over medium heat.
• In a small bowl, combine 1 Tbl Garlic Maple Rub, the minced garlic, 1 tsp salt, 1/2 tsp pepper and enough Caramelized Onion Avocado Oil to make a paste, about 2 Tbl.
• The package of tenderloin will contain two tenderloins. Remove the silverskin with the tip of a sharp knife. Use a sawing action to shallowly slice away the silver skin.
• Cut slits into the pork tenderloin. Stuff the garlic paste into the slits. Season the tenderloins on all sides with Garlic Maple rub and a little additional salt and pepper.
• Drizzle Caramelized Onion Avocado Oil into the cast iron. Sear the tenderloins on all sides until golden brown. Move to a plate.
• Place the butternut squash and onion in the skillet. Season with salt and pepper. Cook the squash for about 10 mins, stirring occasionally, until beginning to soften but not fully cooked. (Pork tenderloin cooks quickly. Squash takes longer. So the squash needs a head start before moving into the oven.)
• Make a well in the squash and place the seared pork tenderloin into the well. Move to the oven. Cook for 12-16 mins or until a meat thermometer registers 145°F.
• Remove from oven and immediately drizzle the squash with Bourbon Balsamic. Allow to rest for 10 mins. Slice and serve with the butternut squash. Garnish with chopped fresh rosemary.