Photo: Alison Gootee
Satisfying a crowd can be tough if each diner has a different need. But if you make a base dish and a few toppings, then let each person add or subtract as they see fit, everyone's happy—and you're freed from creating a menu of separate dinners.
Serves 6
Active time: 30 minutes
Total time: 1 hour 15 minutes
1½ tsp. chili powder
1 tsp. garlic powder
¼ tsp. ground cumin
¾ tsp. kosher salt
½ tsp. ground black pepper
2 pork tenderloins (about 1 pound each)
Olive oil
Preheat oven to 450°. In a small bowl, mix spices together. On a baking sheet, coat pork tenderloins with ½ Tbsp. olive oil each and the spice mixture. In a large sauté pan over medium-high heat, heat 2 Tbsp. olive oil. Cook pork, turning periodically, until browned but still rare, about 6 minutes. Transfer to a baking sheet and roast until medium-rare, about 10 minutes. Set aside to rest 5 minutes. Slice pork against grain into ¼"-thick slices.
8 ounces Brussels sprouts
1 Tbsp. olive oil
½ tsp. kosher salt
Preheat oven to 425°. Separate Brussels sprouts into leaves (you'll have about 2 cups). In a medium bowl, toss them with olive oil and kosher salt. Scatter on a rimmed baking sheet and roast until crisped, about 10 minutes.
2½ pounds butternut squash
3 Tbsp. olive oil
2 tsp. agave nectar
2 tsp. kosher salt
Preheat oven to 425°. In a medium bowl, toss butternut squash, peeled, seeded, and cut into 1" cubes, with olive oil, agave nectar and salt. Divide squash between 2 large rimmed baking sheets. Roast, turning squash a few times to brown evenly, until tender and caramelized, about 45 minutes.
1/3 cup extra-virgin olive oil
¼ cup apple cider vinegar
1 Tbsp. agave nectar
3 Tbsp. finely chopped shallots
¾ tsp. kosher salt
¼ tsp. ground black pepper
In a medium bowl, whisk together extra-virgin olive oil, apple cider vinegar, agave nectar, shallots, salt and black pepper.
1 tsp. olive oil
2/3 cup rinsed red quinoa
1 tsp. kosher salt
In a medium saucepan, heat olive oil over medium-high heat. Add quinoa and cook, stirring, until toasted, about 3 minutes. Add 1 cup water and salt and bring to a boil. Cover pan, reduce heat to medium-low and simmer until liquid is absorbed, about 20 minutes.
Queso fresco
Arugula
Pumpkin seeds
In a large bowl, toss cooked quinoa, 2 ounces (about 4 cups) arugula and ½ cup apple cider vinaigrette. Divide among 6 bowls and top with roasted squash and Brussels sprouts. Crumble 4 ounces queso fresco over bowls and sprinkle with 3 Tbsp. raw shelled toasted pepitas (pumpkin seeds) as desired. Drizzle with remaining vinaigrette and serve immediately with spice-rubbed pork tenderloin.
The quinoa can be cooked up to 1 day ahead, covered, and refrigerated. The pork can be seasoned up to 1 day ahead, covered, and refrigerated.
Serves 6
Active time: 30 minutes
Total time: 1 hour 15 minutes
Spice-Rubbed Pork Tenderloin
Ingredients
Directions
Total time: 30 minutesPreheat oven to 450°. In a small bowl, mix spices together. On a baking sheet, coat pork tenderloins with ½ Tbsp. olive oil each and the spice mixture. In a large sauté pan over medium-high heat, heat 2 Tbsp. olive oil. Cook pork, turning periodically, until browned but still rare, about 6 minutes. Transfer to a baking sheet and roast until medium-rare, about 10 minutes. Set aside to rest 5 minutes. Slice pork against grain into ¼"-thick slices.
Roasted Brussels Sprouts
Ingredients
Directions
Total time: 10 minutesPreheat oven to 425°. Separate Brussels sprouts into leaves (you'll have about 2 cups). In a medium bowl, toss them with olive oil and kosher salt. Scatter on a rimmed baking sheet and roast until crisped, about 10 minutes.
Roasted Butternut Squash
Ingredients
Directions
Total time: 45 minutesPreheat oven to 425°. In a medium bowl, toss butternut squash, peeled, seeded, and cut into 1" cubes, with olive oil, agave nectar and salt. Divide squash between 2 large rimmed baking sheets. Roast, turning squash a few times to brown evenly, until tender and caramelized, about 45 minutes.
Apple Cider Vinaigrette
Ingredients
Directions
In a medium bowl, whisk together extra-virgin olive oil, apple cider vinegar, agave nectar, shallots, salt and black pepper.
Quinoa
Ingredients
Directions
Total time: 20 minutesIn a medium saucepan, heat olive oil over medium-high heat. Add quinoa and cook, stirring, until toasted, about 3 minutes. Add 1 cup water and salt and bring to a boil. Cover pan, reduce heat to medium-low and simmer until liquid is absorbed, about 20 minutes.
To Serve
Ingredients
Directions
In a large bowl, toss cooked quinoa, 2 ounces (about 4 cups) arugula and ½ cup apple cider vinaigrette. Divide among 6 bowls and top with roasted squash and Brussels sprouts. Crumble 4 ounces queso fresco over bowls and sprinkle with 3 Tbsp. raw shelled toasted pepitas (pumpkin seeds) as desired. Drizzle with remaining vinaigrette and serve immediately with spice-rubbed pork tenderloin.
Make Ahead
The quinoa can be cooked up to 1 day ahead, covered, and refrigerated. The pork can be seasoned up to 1 day ahead, covered, and refrigerated.
Published 10/03/2014
