Mustard-Herb Pork Loin with Maple Butternut Mash

I love the sweet maple-spiked butternut mash against the tangy, herby, perfectly seasoned, moist (is that too many adjectives?) pork.

📝 Ingredients

• 3-pound pork loin roast
• 2 Tablespoons Dijon mustard
• 1 Tablespoon sea salt
• 3 Tablespoons avocado oil or other heat-safe oil, divided
• 1 teaspoon dried, crushed rosemary
• 1 teaspoon dried rubbed sage (or 1/4 teaspoon ground sage)
• 1/2 teaspoon black pepper
• 2 pounds of butternut squash cubes
• 2 shallots, peeled and sliced thinly
• 1/4 cup pure maple syrup
• 1/2 cup chicken stock

👨‍🍳 Instructions

1. 1Place the pork roast on a large platter...: Place the pork roast on a large platter or small baking sheet. Combine the mustard, sea salt, 1 Tablespoon avocado oil, rosemary, sage, and black pepper in a small bowl. Stir to create a paste, then rub the paste over the entire pork roast. Cover the roast with plastic wrap and chill in the fridge for at least 2 hours, up to 12 hours.
2. 2When you're ready to cook the roast, preheat...: When you're ready to cook the roast, preheat the oven to 450 degrees F.
3. 3Place the roast, fat-side up, in a roasting...: Place the roast, fat-side up, in a roasting pan or large casserole pan. I used my 9x13 pyrex dish, but the squash was a tight fit.
4. 4Scatter the squash cubes and shallots around the...: Scatter the squash cubes and shallots around the roast. Sprinkle with a pinch of salt and pepper, then pour the maple syrup over the whole thing.
5. 5Roast in the oven for 10 minutes. Reduce...: Roast in the oven for 10 minutes. Reduce the heat to 350 degrees F, then continue to roast for another 60-80 minutes, or until the internal temperature of the roast reaches 145 degrees F.
6. 6Transfer the roast to a serving platter and...: Transfer the roast to a serving platter and cover it with a piece of foil to keep it warm. Let it rest at least 10 minutes before you slice it.
7. 7Meanwhile, transfer the squash with a slotted spoon...: Meanwhile, transfer the squash with a slotted spoon to a food processor, leaving any juices in the pan. Blend the squash until smooth, adding a little chicken stock if necessary, to reach the desired consistency. If you don't have a food processor, mash the squash with a potato masher in a medium-sized bowl.
8. 8Slice the pork and serve it with the...: Slice the pork and serve it with the butternut mash and a drizzle of pan juices.