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Categories:
ground turmeric kosher salt freshly ground black pepper ground cumin butternut squash coconut oil lime juice honey fish sauce pork collard greens vegetable coconut chips yogurt
Viewed: 63 - Published at: 10 years agoIngredients
- 1 1/2 teaspoons ground turmeric
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 medium butternut squash (about 2 1/2 pounds), peeled
- 4 tablespoons coconut oil, warmed, divided
- 3 tablespoons fresh lime juice
- 1 tablespoon honey
- 3 1/2 teaspoons fish sauce
- 2 small pork tenderloins (about 1 1/2 pounds total)
- 1 large bunch collard greens (about 12 ounces)
- 2 tablespoons vegetable or canola oil
- 1/4 cup toasted coconut chips
- 1 cup plain Greek yogurt
Method
- Arrange racks in middle and upper thirds of oven; preheat to 450°F. Mix turmeric, salt, pepper, and cumin in a small bowl; set aside.
- Using a peeler, slice ribbons off long neck of squash until you have 2 cups ribbons; set aside. Cut remaining squash in half lengthwise; scoop out and discard seeds. Cut squash into 1/2" half-moons.
- Toss squash pieces with 2 Tbsp. coconut oil in a large bowl. Add 1 1/2 tsp. turmeric mixture and toss to coat. Spread squash mixture on a rimmed baking sheet, reserving large bowl, and roast in upper third of oven until golden-brown and tender, about 20 minutes.
- Whisk lime juice, honey, and fish sauce in a large bowl. Add squash ribbons and toss to coat; let sit until ready to use.
- Meanwhile, rub pork with remaining turmeric mixture in reserved large bowl. Heat remaining 2 Tbsp. coconut oil in a large heatproof skillet (preferably cast iron) over high and sear pork, turning often, until browned on all sides, about 5 minutes. Transfer skillet to center rack in oven and roast, flipping pork halfway through, until an instant-read thermometer inserted into thickest part of tenderloin registers 145°F, 10-12 minutes. Transfer to a cutting board and let rest 5 minutes before slicing.
- While pork and squash roast, remove stems from collards. Stack halved leaves into a neat pile. Starting at 1 long side, roll into a tube, then slice at 1/2" intervals across tube to create ribbons.
- Transfer squash ribbons to a plate. Add vegetable oil to dressing and whisk to combine. Using your hands, massage collards in dressing until dark green. Return squash ribbons to bowl and toss to combine.
- Divide salad among plates or transfer to a serving platter; top with coconut chips. Serve roasted squash and pork with yogurt alongside.
