Sunday Supper {Pork Tenderloin, Zucchini & Spaghetti Squash}

This was a delicious Sunday Supper using a tried and true pork recipe from my mother in law and two new veggie side recipes – parmesan roasted zucchini and spaghetti squash with garlic and parmesan – that were both extremely tasty!

Roasted Pork Tenderloin

I’ve shared this a couple of times previously, but will include again so you don’t have to hunt it down. We love pork on the Big Green Egg, but this one turns out perfectly in the oven.

2 lbs pork tenderloin
1/2 cup olive oil
1 T balsamic vinegar
1 T red wine viengar
1 T dijon mustard
1 tsp rosemary
1/2 tsp thyme
1/2 tsp garlic powder
1/4 tsp pepper

Whisk marinade ingredients together; Pour in large zip top bag, add pork and let marinate for at least 2 hours, turning occasionally.
Remove pork to wire rack on a baking pan, reserving marinade. Roast at 325 for about 1 hour, basting every 15 minutes.

Parmesan Roasted Zucchini

Source: Cooking for Jeffrey

  • 6 medium zucchini (2 1/2 to 3 pounds total)
  • olive oil
  • salt & pepper
  • 1 tablespoon minced garlic (3 cloves)
  • 2 tablespoons minced fresh parsley leaves
  • 2 tablespoons julienned fresh basil leaves
  • 1/2 cup freshly grated Italian Parmesan cheese
  • 3/4 cup panko (Japanese bread crumbs)
  1. Preheat the oven to 425 degrees F.
  2. Trim the stem end of the zucchini, cut them in half lengthwise and scoop out a small channel of seeds with a regular teaspoon (I used a small melon baller). Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil and turn the zucchini cut-side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
  3. Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
  4. Turn the zucchini cut-side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm or at room temperature.

Spaghetti Squash with Garlic & Parmesan

Source: Cooking for Jeffrey

  • 4 pounds spaghetti squash, halved and seeded
  • olive oil
  • 1/4 cup apple cider or apple juice (I used cider so we could drink the rest!)
  • salt & pepper
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic (2 cloves)
  • 1/4 cup freshly grated Italian Parmesan cheese
  • 2 tablespoons minced fresh parsley leaves
  1. Preheat the oven to 400°F.
  2. Place the spaghetti squash, cut sides up, on a sheet pan. Brush the flesh completely with olive oil and pour the apple cider into the cavities. Sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Roast for 50 to 75 minutes, until the insides of the squash are very tender and shred easily when raked with a fork. It should be the consistency of al dente pasta. Set aside until cool enough to handle. Shred as much of the flesh of the squash as possible and transfer it to a large bowl. Discard the shells.
  3. Heat 2 tablespoons of olive oil and the butter in a large (12-inch) sauté pan over medium heat until the butter starts to sizzle. Add the garlic and cook for just one minute, until fragrant. Immediately, add the shredded squash and sauté over medium heat, stirring occasionally, for 5 minutes, until heated through. Off the heat, stir in the Parmesan, parsley, 2 teaspoons salt, and 3/4 teaspoon pepper. Taste for seasonings and serve hot.

Spaghetti Squash with Garlic & Parmesan – Instant Pot Adaptation

  1. Pour 1 cup of water into the bottom of the Instant Pot. Add the cooking rack.
  2. Place the spaghetti squash, cut sides up, on the rack. If you are cooking two whole squash, stack the second squash on top of the first, cut sides up again. Brush the flesh completely with olive oil and pour the apple cider into the cavities. Sprinkle with 2 teaspoons salt and 1 teaspoon pepper.
  3. Close the lid, turn the vent to sealed. Set to cook on manual high-pressure for 5 minutes. When complete, turn the vent to release the steam. Set aside until cool enough to handle. Shred as much of the flesh of the squash as possible and transfer it to a large bowl. Discard the shells.
  4. Heat 2 tablespoons of olive oil and the butter in a large (12-inch) sauté pan over medium heat until the butter starts to sizzle. Add the garlic and cook for just one minute, until fragrant. Immediately, add the shredded squash and sauté over medium heat, stirring occasionally, for 5 minutes, until heated through. Off the heat, stir in the Parmesan, parsley, 2 teaspoons salt, and 3/4 teaspoon pepper. Taste for seasonings and serve hot.

NOTE: Always follow the manufacturer directions for your specific Instant Pot, including on sealing, venting and cooking times.

I hope y’all enjoyed a wonderful weekend. John was invited to play in a basketball tournament, in addition to lacrosse. Whit’s baseball was all cancelled due to cold. Other than that, we worked on gathering stuff for taxes (super fun) and culling all of our old ski gear and winter wear to figure out if we need anything else!

 Cooking for Jeffrey by Ina Garten |  8QT Instant Pot Duo Plus (affiliate links)

Sunday Suppers | School Night Suppers  |  Air Fryer Fridays  |  Instant Pot Eats

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3 thoughts on “Sunday Supper {Pork Tenderloin, Zucchini & Spaghetti Squash}

  1. A lovely Sunday supper! Spaghetti squash is a staple around here, but I’ve never prepared it with apple cider. Sounds delicious! xo

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