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3katz4me

question from someone who follows instructions

19 years ago

Hi all,

I haven't been here much since Thanksgiving - I read from time to time but haven't posted since then I don't think. I drifted over here from kitchens a couple years ago. I love to cook but not able to spend the time needed to be as proficient as most of you all seem to be. We spend most of our weekends at our lake cabin in the summer and lots of cooking but quick, easy things so we have time to do other fun stuff. In the fall I'm home more on weekends and then I like to spend more time trying new things. So here I am again.

I stopped in here today to find the thread on ribs since I'm making some baby backs for the first time ever - not big meat eaters at our house but I do love ribs once in a while. I got all the great info I needed on that - thank-you very much!!

I have another simpleton question though - and this is from someone who typically follows instructions - aside from adapting ingredients to my taste. I'm planning a dinner that I'll be making at our lake cabin which has one oven. At home I now have two ovens so I've gotten accustomed to making things that require different temperatures so I don't wing it on adapting the temps. I'm trying to figure out the best way to do these two things in one oven.

I'm making a maple mustard pork tenderloin recipe that calls for 25 mins @ 425 and roasted rosemary butternut squash & shallots that calls for 35-45 mins @ 450.

I've made this squash before and it was so perfect I'm reluctant to do it at 425 for fear it will be more mushy and not crispy on the outside and I don't want to leave it sitting around getting soggy for 25 mins while I cook the tenderloin. But I think 35-45 mins is too long to leave the tenderloin sitting around waiting for the squash and don't know if 450 is too high to cook the tenderloin. I thought about cooking the tenderloin on the grill but DH has a tendency to overcook tenderloins on the grill.

I thought this was probably an easy question you could advise me on. Thanks in advance.

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