18.12.08: BBQ pork loin with roasted butternut squash and red cabbage

Colour me winter: He finally dared to open our treasured bottle o' bbq sauce from The Salt Lick, marinating a pork loin that He roasted and basted with care. Also getting the over treatment was a butternut squash brushed with maple syrup, olive oil, salt and pepper. A plain salad of mixed contintental leaves peered at the main plate with interest.

SHE SAYS: Oh my, I'd forgotten how this thin, sweetly seasoned sauce can tickle the tastebuds - expertly and with feelin'. Pork was the perfect vehicle, and this configuration tenderly did the sauce proud. Still marvelling at the soft magic of butternut, somehow so much more satisfyng than sweet potato. The red cabbage was divinely tart, as expected, and the whole ensemble made a feast for the eyes.

HE SAYS: I was tempted to get a couple of racks of ribs at the store instead of the loin. I'm glad I decided not to as this came out so, so good and although the ribs may have been more authentic (in a Texas cookout styley) they probably would've yielded less meat and more fussing about. I slow-cooked the pork for about 2.5hrs, letting it get all buttery in texture. The butternut squash was cooked with just a drizzle of maple syrup so wasn't overpoweringly shweet. This meal is definitely a late entry for meal o' the year, probably not winning against this one, though.