Five-Spice Pork Tenderloin with Pumpkin Half-Moons and Red Grapes Recipe

Five-Spice Pork Tenderloin with Pumpkin Half-Moons and Red Grapes

from A Harvest of Pumpkins and Squash by Lou Seibert Pappas

Soy-Sesame Marinade:

2 tablespoons soy sauce
2 tablespoons dry sherry
1 teaspoon Chinese five-spice powder
1 1/2 teaspoons minced peeled fresh ginger
1 clove garlic, minced
1 teaspoon sesame oil

1 pork tenderloin (about 11/4 pounds)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 1/2 pounds sugar pumpkin or winter squash such as butternut, kabocha, buttercup, or Hubbard, peeled, seeded, and cut into half-moons about 3/4 inch thick
1 tablespoon unsalted butter
1 1/2 cups (10 ounces) red seedless grapes
1/4 cup dry sherry

This and many other wonderful recipes may be found in
A Harvest of Pumpkins and Squash
by Lou Seibert Pappas from Chronicle Books

The tantalizing flavor of Chinese five-spice powder-with its licorice overtone-gilds pork in a soy-and-sesame-based glare with a marvelous aroma and taste. Crescents of roasted pumpkin or squash and wine-steeped grapes complete a sweet, savory, and very picturesque platter.

To make the marinade, in a small bowl, combine the soy sauce, sherry, five-spice powder, ginger, garlic, and sesame oil.

Place the pork tenderloin in a baking dish or lock-top plastic bag. Pour the marinade over. Cover or seal and refrigerate for at least 2 hours or up to overnight, turning several times.

Preheat the oven to 400°F. Position one rack in the middle of the oven and a second rack in the lower third of the oven. Line a baking sheet with parchment paper.

In a bowl, whisk together the olive oil and vinegar. Add the pumpkin and toss to coat. Place-on the prepared sheet and place on the lower rack of the oven. Bake for 30 minutes.

Place the meat on a rack in a roasting pan (reserve the marinade). Place in the oven on the middle rack and roast until an instant-read thermometer inserted into the center registers 145°F, 15 to 20 minutes, basting occasionally with the remaining marinade. Continue roasting the pumpkin until tender when pierced with a knife, 40 to 45 minutes total.

Transfer the meat to a carving board, tent with aluminum foil, and let rest for 5 minutes. Meanwhile, in a small skillet, melt the butter over medium heat. Add the grapes and heat for about 1 minute. Pour in the sherry and cook until the liquid is reduced to 2 tablespoons. Carve the pork and transfer to a platter. Surround with the pumpkin and grapes, and serve.