Ingredients

• 3 green onions
• 1 orange, for zest/juice
• ½ cup reduced-sodium soy sauce
• 2 tablespoons ginger stir-in paste
• 2 tablespoons chili-garlic sauce
• 1 pork tenderloin (about 1 lb)
• Large zip-top bag
• 2 tablespoons canola oil

Steps

1. Chop onions (½ cup). Zest orange (1 teaspoon), then juice (½ cup).Combine onions, orange zest and juice, soy sauce, ginger paste, and chili-garlic sauce; reserve ½ cup marinade. Place remaining marinade in bag; add pork (wash hands), seal, and let stand 15 minutes (or refrigerate overnight) to marinate.
2. Preheat oven to 400°F. Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add pork (discard marinade); cook 4–5 minutes, turning occasionally, until browned on all sides.
3. Transfer pork to shallow baking dish; top with reserved marinade. Bake 18–20 minutes until pork is 145°F. Remove from oven and let stand 5 minutes. Slice pork and serve.

Ingredients

• 1 (12 oz) box frozen cooked butternut squash
• 6 oz refrigerated mashed potatoes
• 2 green onions
• 1 tablespoon brown sugar
• 1 tablespoon unsalted butter
• 1 tablespoon ginger stir-in paste
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper

Steps

1. Microwave squash following package instructions, then transfer to medium bowl. Microwave potatoes following package instructions. Chop onions (¼ cup).
2. Stir into squash: brown sugar, butter, ginger paste, salt, and pepper.
3. Fold mashed potatoes and onions into squash mixture. Serve.