Meal: Honey-Mustard Pork Loin, Butternut Squash Souffle, and Green Bean Casserole

This meal has some preparation adjustments to help speed it along. It won't take too long before you're sitting down to dinner. The trick it to start cooking the squash in the microwave and while that is going on combine all the ingredients for the Green Bean Casserole and stick it in the fridge. Once the Butternut Squash Souffle has only 30 minutes left in the oven, pop the casserole and pork loin into the oven along with it. Everything will come out pipping hot at the same time!

Butternut Squash Souffle:
This recipe ends up tasting like creamy gingerbread or some have said its similar to pumpkin pie. I just know its delicious. It's one of my favorite ways to eat squash.

Ingredients
3 pounds butternut squash, peeled, seeded and cubed
3/4 cup milk
6 tablespoons butter, melted
3 eggs, beaten
1/2 teaspoon vanilla extract
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Peel, remove seeds, and cube squash. In a microwave safe bowl add 1/4 cup water and squash. Cook, on high, for 10 to 12 minutes or until squash can be easily pierces with a fork. With a hand mixer, beat in milk, butter, eggs and vanilla. Combine the dry ingredients; gradually add to squash mixture and mix well. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 45 minutes.


*If you are making this dish along with the Green Bean Casserole and Pork Loin, add the casserole and pork when the squash has 30 minutes left to cook. Turn the oven up to 375 degrees. Bake all three dishes for 30 minutes. The pork needs to reach 165 degrees when tested with a meat thermometer.



Taste of Home - Kathleen Cox; Wyoming, Michigan



Green Bean Casserole:
This is the classic casserole recipe. My husband calls them cream beans and has to have them every Thanksgiving. Since he didn't get them this year I've made it for him the week following turkey-day.

Ingredients
1 (10 3/4 oz) can reduced-fat cream of mushroom Soup
3/4 cup milk
1/8 tsp black pepper
2 (14 1/2 oz) cans green beans
1 1/3 cups Fried Onions

Mix soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions. Bake at 350°F for 30 min. or until hot.* Stir. Top with remaining 2/3 cup onions. Bake 5 minutes until onions are golden.

French's ®

Honey-Mustard Pork Loin: This recipe requires a 2 hour marinating time so plan accordingly.

Ingredients
1 lb pork tenderloin
1/4 cup stone ground mustard
2 tbsp honey
1 tbsp sherry vinegar or white wine vinegar

Cooking spray

Trim fat from pork. Combine pork, mustard, honey and vinegar in a large seal-able plastic bag. Seal and marinate in the refrigerator for 2 hours, turning occasionally. Remove pork from bag and reserve marinade.

Preheat oven to 375 degrees. Place on a broiler pan coated with cooking spray. Bake at 375 degrees* for about 40 minutes. Pork should reach 160 degrees when tested with a meat thermometer. Let it stand 10 minutes before slicing to retain moisture.

Cookinglight March 1999