This Roast Pork with Acorn Squash Puree came from Food and Wine. The puree is the star of this dish. It is hearty and full of flavor. Roasting the vegetables brings out the meatiness of the dish, and all of the vegetables blend together perfectly.
Instead of using the center cut rack of pork, I used a small pork loin. I seasoned the pork with rosemary and thyme but I seared the pork loin in a skillet. I then baked in the oven with the vegetables as stated in the recipe. I substituted red wine vinegar for sherry vinegar. I was out of almonds so I used hickory nuts in the puree with a little cayenne pepper replacing the piment d’Espelette. After reading the ingredients for the vinaigrette, I was unsure whether I would like it but it was perfect. I didn’t have dandelion greens so I used iceberg lettuce. I was disappointed in visual aspect of salad but the flavor was there.
Sunday dinners are one of my favorite meals. It is a time to relax and unwind with family before the crazy, hectic week. I served this meal with Spanish white wine blend.
Click here for the full recipe for Roast Pork with Acorn Squash Romesco Puree from Food & Wine.
Below is the recipe from Food and Wine without any alterations.
Roast Pork with Acorn Squash Puree
- One 8-rib center-cut rack of pork, chine bone removed (8 pounds)
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped thyme
- Kosher salt
- 1 acorn squash (1 3/4 pounds), quartered and seeded
- 5 garlic cloves
- 1 yellow onion, quartered
- 1 red bell pepper, quartered
- 4 ounces sourdough bread, cut into 1-inch pieces
- 1/4 cup unsalted roasted almonds, chopped
- 1 tablespoon sherry vinegar
- 1/4 teaspoon piment d’Espelette
- 1/2 small shallot, finely diced
- 2 tablespoons sherry vinegar
- 1 tablespoon grated fresh horseradish, plus more for garnish
- 1/2 tablespoon sorghum syrup
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 2 bunches of dandelion greens, coarsely chopped
- Kosher salt
- Make the pork and squash Preheat the oven to 450°. Set the pork fat side up on a rack set over a rimmed baking sheet. Rub the roast with 2 tablespoons of the oil and the rosemary and thyme; season with salt and pepper. On another sheet, toss the squash, garlic, onion and bell pepper with 2 tablespoons of the oil; season with salt and pepper.
- Roast the pork in the middle third of the oven and the vegetables in the bottom third for about 40 minutes, until the squash is tender. Transfer the vegetables to a rack to cool. Turn the oven down to 375° and roast the pork for about 45 minutes longer, until an instant-read thermometer inserted in the thickest part registers 135°. Transfer the pork to a work surface and let rest for 15 minutes.
- Meanwhile, on another baking sheet, toss the bread with 1 tablespoon of the oil and bake until golden, 12 minutes.
- When the squash is cool, scoop the flesh into a food processor. Peel the bell pepper and discard the skin. Add the roasted pepper, garlic and onion to the processor along with the croutons, almonds, vinegar and piment d’Espelette. Puree until almost smooth. With the machine on, slowly stream in the remaining 1/4 cup of olive oil. Season the puree with salt and pepper.
- Make the salad In a bowl, whisk the first 6 ingredients. Add the greens and season with salt and pepper. Transfer to a serving bowl and garnish with more fresh horseradish.
- Carve the pork and serve with the squash puree and dandelion salad.