Pork Loin Strip with Pistachio, Lemon and Thyme Crust over Roasted Squash

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   In a bowl, toss the squash with 1 1/2 tbsp (22 ml) olive oil, 2 chopped garlic cloves, sweet paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread the squash on the tray and roast for 20 minutes at 220 °C / 425 °F.

3. 3

   While the squash roasts, pat the pork loin strip dry with paper towels. Season it with the remaining salt and remaining black pepper.

4. 4

   In another bowl, mix the chopped pistachios, thyme leaves, lemon zest, and grated garlic clove until evenly combined into a loose, fragrant crust mixture.

5. 5

   Heat an oven-safe skillet or regular skillet over medium-high heat with the remaining 1/2 tbsp (7 ml) olive oil. Sear the pork loin strip for 2 minutes per side until lightly browned.

6. 6

   Remove the pork from the heat. Brush the top with Dijon mustard and press the pistachio, lemon, and thyme mixture onto it to form the crust.

7. 7

   Take the tray out of the oven, stir the squash, and make room on one side. Place the pork loin on the tray with the crust facing up. Roast everything together for 12 to 15 minutes at 200 °C / 400 °F, or until the pork is cooked to your liking and the squash is tender and caramelized.

8. 8

   While it finishes cooking, stir the lemon juice and honey together in a small cup. When the tray comes out of the oven, drizzle this mixture over the hot squash.

9. 9

   Let the pork rest for 5 minutes before slicing into thick medallions. Serve the medallions over the roasted squash, scattering any loose pistachio bits from the tray on top.