Pork Tenderloin Autumn Salad

Now I know what you're thinking... A Salad? You can't be serious! But I guarantee this salad is right up your alley. First of all, let's get rid of the lettuce, the dressing, the croutons, the bacon bits. Bacon bits? Who wants a bacon BIT!? No, instead we're going to use the best cut of pig we can find. Let's make a salad out of Pork Tenderloin! Instead of lettuce, for color and "nutritional value" we'll use broccoli florets and Delicata squash. Three ingredients, easy enough right? Let's hit it.

What we need:
1 Pork Tenderloin (cut down the center as to flatten into a large steak)
1 Delicata Squash (Cream color with green stripes, oblong, tastes like sweet potato)
3 Cups of Broccoli Florets (FRESH! Don't you even touch the freezer!)

Now, you CAN get creative with the rest of these ingredients (I give you permission), if you don't have it, substitute!

1 clove of garlic
2 Tbsp brown sugar
Curry
Salt
Pepper
Water
Butter
Olive Oil

Grab your Delicata (the squash, dummy) and cut it in half lengthwise, scoop out the guts and peel it with a potato peeler. Take the peeled Delicata and cut into one inch cubes. Warm a 12" non stick skillet on Medium heat, throw in a Tbsp of butter and equal olive oil. Salt and pepper the cubes, and throw them on the hot skillet. Cover and let sear until crisp and brown on one side. Flip and add 1/2 cup of water. Cover, reduce heat to medium-low, and let cook. Sprinkle generous amounts of curry or any Indian spice mix you have (Tandoori is perfect, but I like the spice in a Red Curry blend). Add more water if needed, and cook until a fork easily cuts the cubes. Once this is done, dump the cubes into a large mixing bowl, mix in 2 Tbsp of water, and 2 Tbsp of brown sugar. Leave in the bowl.

Now throw a Tbsp of olive oil into the skillet. Salt and pepper the non fat side of your tenderloin (the pork) and throw it seasoned side down into the skillet. Raise back to Medium and cover. Cook until browned and beginning to crisp. Salt and pepper the fat side, and flip. Again cover and cook until fully seared. Take the tenderloin off of your skillet, and place on a cutting board. Now cube the tenderloin into pieces about 1 1/2 inches in size (yeah, bigger than 1" but smaller than 2" cubes). Throw them back into the skillet with about a cloves worth of minced garlic, a Tbsp of butter, and flip to all uncooked sides. Make sure they get a nice brown crisp on all sides. Once this is done, place them in the mixing bowl with the Delicata cubes.

Lastly, throw your broccoli florets into the skillet with some salt, pepper, and a half cup of water. Cover and let them ghetto steam until partially softened (keep a little crunch, for the "salad" effect). Add more water and flip if needed. reduce heat to low, and add all ingredients back to the skillet. Flip a few times, and enjoy your "Ain't no bacon Bits" Pork Tenderloin Salad.