Instructions

• Pre-heat oven to 400°F. 
• Cut the spaghetti squash in half and remove seeds, see tips above. Brush with olive oil, sprinkle with salt, then place cut face down on a sheet pan and roast for 30 minutes while you prepare the pork.
• Trim any excess fat on the tenderloin, using a sharp knife to trim the silver skin off. Do this by pulling up on the skin, angling your knife under it with upward pressure, so you’re not cutting into the meat. Cut the film off.
• Cut the loin into medallions, about 6 2-inch thick rounds. Salt and set aside. 
• Mince all of the ginger, garlic and rosemary. Then toss the pork with the minced aromatics and toss with olive oil. 
• Heat a large cast iron skillet over medium heat for 8 to 10 minutes. Put the medallions flat side down on the pan and sear for 5 minutes. Flip over and sear another 5 minutes. Add all of the minced aromatics to the skillet. 
• Use tongs to turn over the medallions, searing the sides for about 2 minutes. Then add in the vinegar and deglaze the skillet, sautéing the medallions. Add in ½ cup milk and lower the heat. Simmer for 4-5 minutes. 
• Remove the squash from the oven, use forks for shred it out into two or three bowls. Sprinkle with salt. Serve 3 medallions per plate (or 2 per plate, serving 3). Spoon the sauce all over! Yum! Serve hot.