Roast Squash & Pork with Pomegranate

Ingredients

• 1.8 lb (800 g) diced butternut squash
• 14 oz (400 g) pork tenderloin
• 2 cups (400 g) cooked lentils
• 4 tbsp (60 ml) olive oil
• 1 1/2 tbsp (8 g) ground cumin
• 2/3 cup (120 g) pomegranate seeds
• 1 1/2 tbsp (28 g) pomegranate molasses
• 6 cups (120 g) arugula
• 4 tbsp (12 g) chopped fresh mint
• 1/2 cup (60 g) pumpkin seeds

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Method

1. Heat the oven to 425°F (220°C). Toss the squash with the oil and cumin, spread it on a half sheet pan and roast 25-30 minutes, turning once, until the edges are caramelized and a knife slides through.
2. Sear the pork 3 minutes a side, roast it beside the squash for 12 minutes, until it reads 145F, and rest it. Warm the lentils with half the molasses.
3. Toss the arugula with the lentils and squash and lay the sliced pork over.
4. Finish with pomegranate seeds, pumpkin seeds, mint and the rest of the molasses.