Ingredients
1 tablespoon olive oil, plus more for baking sheet
4 garlic cloves
Coarse salt and ground pepper
1 center-cut pork loin roast (about 1 3/4 pounds)
2 acorn squash (1 1/2 pounds each), halved lengthwise, seeds removed
1/4 cup reduced-fat sour cream
1 tablespoon light-brown sugar, plus more for sprinkli
Preparation
Preheat oven to 450 degrees. Lightly oil a rimmed baking sheet; set aside. Finely chop garlic; sprinkle with coarse salt. Holding a chef?s knife almost parallel to a cutting board, repeatedly smear garlic with blade until a paste forms.
Place pork in center of prepared baking sheet. Rub all over with oil and garlic paste, and season with salt and pepper. Arrange squash halves, cut side down, around pork.
Roast pork until an instant-read thermometer registers 145 degrees when inserted in the thickest part, 35 to 40 minutes. Transfer to a cutting board, and tent with aluminum foil; let rest 10 minutes.
Meanwhile, holding hot squash with a clean kitchen towel, scrape out flesh into a medium bowl. Add sour cream and brown sugar; season with salt and pepper, and mash with a fork to combine. Thinly slice pork, and serve with mashed squash, sprinkled with brown sugar.
