Pork loin, delicata squash, cabbage, asian pear

Pastured Pork with Roasted Delicata Squash Scarlette Napa Cabbage and Asian Pear Ingredients: Pork loin Delicata squash Napa cabbage Asian pear Lime Spice (For best results, read recipe fully before beginning.)

1) Roast the pork: - Season the pork generously with salt, pepper, and the spice on all sides. Lay fat side down on a paper towel lined plate.

- Heat oven to 375 degrees.

- Heat 1 tablespoon olive oil in a medium saute pan on medium-high until hot. Add pork, dry (fat) side down, and cook undisturbed until golden brown, about 4 minutes. Carefully flip pork and transfer pan to oven. Cook until browned evenly and an instant read thermometer inserted into the center registers 150 degrees, about 8 to 10 minutes. Transfer to a plate and let rest for at least 10 minutes.

2) While the pork cooks, prepare the remaining ingredients: - Slice the squash in half lengthwise, then spoon out and discard the seeds. Slice the squash halves crosswise into “U”-shaped slices about 1/4”-thick.

- Thinly slice the cabbage.

- Quarter the Asian pears through the core, then trim the central section out to remove the seeds and core. Small dice the pear quarters.

- Quarter the lime.

3) Roast the squash: - Arrange the sliced squash in a single layer on a sheet pan. Drizze with olive oil and season with salt and pepper. Transfer to the oven and cook until browned in spots and tender, about 12 minutes. (For timing purposes, try to put the squash in the oven when the pork is nearly finished cooking.) Remove from oven and keep in a slightly warm spot until ready to serve.

4) Dress the salad: - In a mixing bowl, combine sliced cabbage and diced Asian pear. Add the juice of the lime wedges, olive oil, salt, and pepper and toss to combine.

5) Finish the dish: - Slice the pork into approximately 1/2”-thick slices.

- Arrange the roasted squash on 2 plates, top with the cabbage and pear salad, then top with the sliced pork. Enjoy!