Ginger Chile Pork With Brown Sugar Ginger Squash

Sponsor recipe courtesy of Publix® Apron Meals

• Ready In: 25 mins
• Yields: 4

Ingredients

• Ginger Chile Pork

• 3  green onions, chopped
• 1  orange, zest of (juice)
• 1⁄2 cup reduced sodium soy sauce
• 2  tablespoons ginger, spice paste
• 2  tablespoons chilies, spice paste
• 1  pork tenderloin (about 1 lb)
• 1  large  zip-top bag
• 2  tablespoons canola oil

• Brown Sugar Ginger Squash

• 1 (12 ounce) box  frozen cooked  butternut squash
•  prepared mashed potatoes
• 1  tablespoon brown sugar
• 1  tablespoon unsalted butter
• 1  tablespoon ginger, spice paste
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon pepper
• 1⁄4 cup green onion, chopped

Directions

1. Ginger Chile Pork:
2. Chop onions (1/2 cup).
3. Zest/grate orange peel (no white; 1 teaspoon); squeeze orange for juice (1/2 cup).
4. Combine all ingredients (except pork and oil) for marinade; reserve 1/2 cup for later use. Place pork and remaining marinade into bag; seal tightly. Let stand 15 minutes (or overnight) to marinate.
5. Preheat oven to 400°F. Preheat large sauté pan on medium 2-3 minutes. Place oil in pan, then add pork (discarding bag and marinade); cook 4-5 minutes, turning occasionally, until browned on all sides.
6. Transfer pork to shallow baking dish; top with reserved 1/2 cup marinade. Bake 18-20 minutes or until pork is 145°F. Remove from oven and let stand 5 minutes. Slice pork and serve.
7. Brown Sugar Ginger Squash:
8. Microwave squash following package instructions. Transfer squash to medium bowl. Microwave potatoes following package instructions.
9. Stir into squash: brown sugar, butter, ginger paste, salt, and pepper.
10. Chop onions. Fold mashed potatoes and onions into squash mixture. Serve.