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Roasted Pork Tenderloin With Acorn Squash

Nutrition per serving    (USDA % daily values)
CAL
153
FAT
39%
CHOL
10%
SOD
75%

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Ingredients for 4 servings

1/2 teaspoon dried rosemary

1/4 teaspoon ground pepper

8 garlic cloves , peeled

2 tablespoons hoisin sauce

1 1/2 teaspoons coarse salt

1 (2 lb) acorn squash , quartered, seeded and sliced 1/2 inch thick, skin on (see note)

2 (1 lb) pork tenderloins

4 teaspoons olive oil

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