I made dinner Sunday morning, because we had a birthday party to go to
and babysitters coming at 5 pm.

Roast pork loin bought on sale in a 4 lb. slab, cut in half, rubbed
with a marinade based on a Cuban recipe I saw once: juice of an orange
and half a Meyer lemon, 3 cloves of garlic crushed in a mortar with
salt, olive oil, ground cumin, paprika, and mexican oregano; stabbed
the meat with a knife and inserted more garlic slivers, then rubbed in
the marinade. Following a Mark Bittman recipe, I roasted at 450 for 30
minutes, then turned the heat down to 325 (ok my oven runs slow - 350)
for an hour. Basted a couple of times with pan juices. The loin had a
big old skin of fat on one side so I roasted fat side up for more
juiciness.
At the 30 minute point I slid a baking sheet of butternut squashes
slices in - squash was tossed in olive oil first. That's the other
reason for dialing up the temp - the oven slows down considerably when
you try to bake two things at once.
Smelled fabulous. Tasty at lunch time and it held fine in the fridge.
We'll be eating leftovers for a couple of days.

My kids ate the pork along with white rice, canned pintos, broccoli
from night before and the squash. Hubby and I dined well later, with a
green salad and rice for me but not him, that low carb fella.

Leila