Port Roast Dinner and Butternut Squash

Tonight we had pork roast made using a recipe from Epicurious.com. It's a recipe I will make again! I also made butternut squash using a Martha Stewart recipe and we all liked it too!

PORK ROAST RECIPE:

The sweet and spicy sauce is a perfect complement to pork.

Servings: Serves 4 to 6.

Ingredients

3/4 cup beer
1/2 cup Dijon mustard
6 tablespoons honey
1/4 cup olive oil
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 tablespoons chopped garlic
1 2-pound boneless pork loin roast

1/2 cup whipping cream

Preparation

Whisk first 6 ingredients to blend in 8x8x2-inch glass baking dish. Add pork and turn to coat. Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally.

Preheat oven to 350°F. Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Let stand 15 minutes.

Strain marinade into heavy medium saucepan. Add cream and juices from roasting pan. Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.

Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.

BUTTERNUT SQUASH WITH BROWN BUTTER:

Ingredients

Serves 4

• 2 tablespoons unsalted butter
• 1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes
• 1/2 cup low-sodium canned chicken broth
• 1/4 cup water
• 1 tablespoon dark brown-sugar

Directions

1. Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.
2. Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.

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