Herb-Roasted Pork Tenderloin with Artichoke Caponata and Spaghetti Squash

Preheat your oven to 400°F (200°C).

Carefully cut 1 large spaghetti squash in half lengthwise. Use a spoon to scrape out and discard the seeds and stringy pulp. Brush the cut sides with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40 minutes, until the flesh is easily pierced with a fork.

While the squash is roasting, prepare the herb rub for the pork. Finely chop 2 tbsp fresh rosemary, 1 tbsp fresh oregano, and mince 3 cloves garlic. Combine these herbs and garlic in a small bowl with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.

Trim any silver skin and excess fat from the 4 lb of pork tenderloin. Pat the meat dry with paper towels. Rub the herb mixture evenly over all sides of the tenderloins.

Place the pork tenderloins on a separate baking sheet. Roast in the oven alongside the spaghetti squash for 20 to 25 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Transfer the pork to a cutting board, tent loosely with foil, and let it rest for 10 minutes.

While the pork and squash roast, make the artichoke caponata. Finely dice 1 medium red onion and 2 celery stalks. Mince the remaining 3 cloves garlic. Drain 14 oz canned artichoke hearts and chop them into bite-sized pieces. Slice 1/2 cup Kalamata olives.

Heat 2 tbsp olive oil in a large skillet over medium heat. Add the diced red onion and celery. Sauté for 6 to 8 minutes until softened and translucent.

Add the minced garlic and cook for 1 minute until fragrant. Stir in the chopped artichoke hearts, 14.5 oz canned diced tomatoes (with their juices), 2 tbsp drained capers, sliced Kalamata olives, 3 tbsp red wine vinegar, and 1 tsp granular monk fruit sweetener. Bring to a gentle simmer.

Simmer the caponata uncovered for 15 minutes, stirring occasionally, until the mixture has thickened and the flavors are deeply integrated. Stir in the remaining 1 tbsp fresh oregano and season with salt and black pepper to taste.

Use a fork to scrape the flesh of the roasted spaghetti squash into spaghetti-like strands. Toss the strands with 1 tbsp olive oil, a pinch of salt, and 1/4 cup chopped fresh flat-leaf parsley.

Slice the rested pork tenderloin into 1/2-inch thick medallions. Set aside exactly half of the cooked pork (2 lb) to cool completely. Once cooled, place this reserved portion in an airtight container and refrigerate for tomorrow's lunch.

Divide the spaghetti squash among four plates. Top with the remaining 2 lb of sliced pork tenderloin and generous spoonfuls of the warm artichoke caponata. Garnish with additional fresh parsley if desired.