Herb-Crusted Pork Tenderloin with Roasted Spaghetti Squash and Cherry Tomato Ragout

Preheat oven to 425°F (220°C).

Cut spaghetti squash in half lengthwise and scoop out seeds. Brush the cut sides with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Place spaghetti squash halves cut-side down on a baking sheet and roast for 30-35 minutes until fork-tender but still slightly firm.

While squash roasts, prepare the herb crust. Finely chop 2 tablespoons fresh sage and 2 tablespoons fresh thyme leaves.

Peel and mince 3 cloves of garlic. Mix minced herbs, 2 cloves of minced garlic, 1/2 cup panko breadcrumbs, and 1 tablespoon olive oil in a small bowl. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Trim any silver skin from the pork tenderloins. Pat the pork dry with paper towels and season all over with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloins on all sides until golden brown, about 2 minutes per side.

Remove skillet from heat. Brush 2 tablespoons grainy mustard evenly over the top of each tenderloin. Press the herb-breadcrumb mixture firmly onto the mustard-coated sides.

Transfer the skillet to the oven and roast for about 15-18 minutes until the internal temperature reaches 140°F. Transfer pork to a cutting board and let rest for 10 minutes before slicing.

While pork is roasting, prepare the vegetable ragout. Dice 1 zucchini into 1/2-inch pieces. Thinly slice 1 fennel bulb, discarding the tough core. Halve 1 pint cherry tomatoes. Thinly slice 2 shallots.

Peel and mince remaining garlic clove. Heat remaining tablespoon of olive oil in a large skillet over medium heat. Add sliced shallots and cook until translucent, about 3 minutes.

Add minced garlic and cook for 30 seconds until fragrant. Add diced zucchini and sliced fennel. Cook, stirring occasionally, for 5-7 minutes until vegetables begin to soften.

Add 1/4 cup white wine to the skillet and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.

Add halved cherry tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for an additional 5-6 minutes until tomatoes begin to break down and release their juices. Lower heat to maintain a gentle simmer.

For the mascarpone sauce, zest and juice the lemon. In a small bowl, combine 1/3 cup mascarpone cheese with 1 tablespoon lemon juice and 1/2 teaspoon lemon zest. Season with remaining salt and pepper to taste.

When spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands. Transfer strands to a serving dish.

Gently fold half of the mascarpone mixture into the hot spaghetti squash strands.

Slice the rested pork tenderloin into 1/2-inch medallions.

Serve sliced pork tenderloin over the spaghetti squash with vegetable ragout spooned over top and a dollop of the remaining lemon mascarpone sauce.