Roasted Pork Tenderloin With Acorn Squash

• 1 (2 lb) acorn squash, quartered, seeded and sliced 1/2 inch thick, skin on (see note)
• 8 garlic cloves, peeled
• 1/2 teaspoon dried rosemary
• 1 1/2 teaspoons coarse salt
• 1/4 teaspoon ground pepper
• 2 (1 lb) pork tenderloin
• 4 teaspoons olive oil
• 2 tablespoons hoisin sauce

1. Preheat over to 375 degrees.
2. Scatter squash and garlic in a lrge roasting pan.
3. Mix rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; rub into pork.
4. Place in pan with vegetables; drizzle with oil.
5. Roast 25 minutes.
6. Brush pork with hoisin sauce.
7. Continue roasting, about 15 minutes, until pork reaches and internal temperature of 140 degrees.
8. Let meat stand 5 minutes before slicing into 1 1/2 inch tenderloins.
9. Serve with squash, garlic, and any pan juices.
10. NOTE: The recipe says to leave the skin on the squash. Perhaps this is so the squash will not fall apart during the cooking process. I did cook it as specified but took it off prior to eating.

acorn squash, garlic, rosemary, coarse salt, ground pepper, pork tenderloin, olive oil, hoisin sauce

Taken from www.food.com/recipe/roasted-pork-tenderloin-with-acorn-squash-143046 (may not work)