Roasted Smokey Pork Tenderloin with Mixed Squash Saute and Garlic Basil Brown Rice

I find that activities, like cooking help me process the world around me. Today, was a rough day for some good friends - in some instances, I just don't have the words to express how much I want them to know that I support them unconditionally. Tonight's dinner wasn't a quick one but, I could do a lot of processing and the end product was certainly worth the wait...

Start with the tenderloin.  Follow the instructions for preheating your oven, what type of pan to use, etc. Ignore the timing instructions - remember, we cook meats to temperature - not time.  If you haven't done so, go and buy a decent digital probe thermometer. You do not need to spend a zillion dollars but, you will love the way this investment pays off with perfectly cooked, juicy meat. insert the probe into the center of the loin and put in the oven (in this case 375 degrees) - cook to 160 degrees (which means you should pull it from the oven when the internal temp reaches 155 degrees.

While the loin is cooking let's turn our attention to the squash.  Heat a couple tablespoons of EVOO to high heat.  Add sliced squash and/or zucchini, some diced red onions, butter, and seasoning. Reduce heat to medium and cook to the texture you desire (in my case, medium firm). The brown rice is my simple, boil-in-the-bag brown rice (from fresh and easy of course) that was cooked with three Dorot basil and three garlic cubes.

If you paid attention to the cooking instructions for the tenderloin, then you pulled the meat from the oven about five degrees before the final temp. Once you hit that temp, you are ready to slice and enjoy...