Make this now!

This is a great, easy weeknight dinner that can be put together in a snap. Since both items go in the oven to cook, it's also great to make during cold weather.
*Roast pork tenderloin
*Baked spaghetti squash with Parmesan
(By the way, both the tenderloin and organic spaghetti squash were on sale this week at CM, so it's a good time to try this.)

Preheat oven to 375 degrees. Wash the outside of the spaghetti squash, then cut it in half - these are pretty tough so you will need a sharp knife and a sturdy surface. Remove the seeds from each half. (I use a teaspoon to scrape out the inside by cutting into the flesh just slightly - you will get the hang of it soon enough. If it gets slippery just use a paper towel to hold the outside edge as you scrape.)

Place the squash cut side down in a 9x13 pan that has been oiled with a teaspoon or so of olive oil. Cover the pan with foil and place in the oven, set the timer for 30 minutes.

Remove tenderloin from the package and dry with a paper towel. Put a heavy bottom skillet or saute pan over medium/high heat on the stove - you want this to get jot as you season the meat.
- Crush a garlic clove with the flat of your knife so that the skin slips off. Quickly rub the crushed clove over the surface of the tenderloin - you are "scenting" the meat but not really using the garlic clove itself (it would burn and get bitter if you put it in the skillet as you brown the meat).
- Season the tenderloin with some kosher salt and freshly ground black pepper. Add a small amount of olive oil to the hot skillet, swirl it around and then add the tenderloin to the pan.

Brown the meat on all sides. DO NOT MOVE the meat until each side is brown and releases easily - remember you are not cooking the meat this way, you are searing and browning it. The whole procedure should take you about 5-6 minutes total.

Once the meat is browned on all sides take the pan and place it in the oven. (Make sure your pan is oven safe.) Let the pork cook for about 15-20 minutes in the oven. The internal temperature should reach 145 degrees (good to check with an instant thermometer), but remember that the temperature will continue to rise by about 10 degrees - because it's still cooking - as the meat rests. I usually aim for about 140, then let the meat rest as I finish getting everything else ready. ***Why am I telling you to "rest" the meat? This step is essential to getting juicy meat from your oven. The meat (pork, beef, chicken, what have you) finishes cooking as it sits, covered loosely with foil, and the juices redistribute themselves throughout the roast giving you a juicy, flavorful result.***

Remove squash from oven. Hold squash edges with a cloth or paper towels so that you don't burn yourself, then with a fork pull strands of the squash from the interior. (The texture of the squash is already like this, so you are just helping the process along.) Put all the squash into a bowl, then add a little butter or olive oil, a 1/2 tsp. or so of KOSHER salt (if using table salt use half the quantity), some fresh ground black pepper, and about 1/4 to 1/2 cup coarsely shredded Parmesan. Taste it! Does it need more salt, more pepper? More cheese?

Slice the pork and pour the accumulated juices over the meat. Serve with the spaghetti squash, some of the cranberry grape compote (see previous "Make it Now!), and maybe a bowl of the carrot ginger soup. A nutritious, colorful, and easy menu that everyone will enjoy!
*FYI - the photo is of the leftover spaghetti squash, which I heated up with some extra cheese, sliced avocado, grilled whole wheat tortillas, and smoked coho salmon for Ione's lunch today. She gave it 2 thumbs up!