Roast Pork Tenderloin with Acorn Squash

I'm sticking with my challenge to make every recipe I have cut out of magazines before I have any repeats.  I haven't posted in a while because I had a few "misses"... namely, chicken cheese steak sandwiches that were very bland, a spaghetti frittata (an Italian omelet) that was so heavy Ben and I were sick afterwards, and an attempted spaghetti sauce that turned out to be just O.K. (not worth posting)

This Roast Pork Tenderloin ended the streak of bad dinners.  The pork was so tender and smelled delicious while it was roasting in the oven.  My only complaint with the recipe is I wasn't impressed with the acorn squash.  It was a little bitter and dry, maybe I didn't cook it long enough?  If any of you Dinner-Belles out there have suggestions on: 

1. How to select a squash at the grocery store.
2. Your favorite kind of squash.
3. How long to cook a squash and what texture it should be when it's done.

I'd welcome them.  I rarely make squash so I know one the reason why I didn't like the acorn squash in the this recipe very well could be how I selected/prepared it.

Ingredients:

Serves 4

• 1 acorn squash (2 pounds)
  
• 8 garlic cloves, peeled
  
• 1/2 teaspoon dried rosemary
  
• Coarse salt and ground pepper
  
• 2 pork tenderloins (about 1 pound each)
  
• 4 teaspoons olive oil
  
• 2 tablespoons hoisin sauce (found in the Asian food's section at the grocery store)
  

Directions:

1. Preheat oven to 375 degrees.  Cut and spoon out the seeds inside your squash.
   
2. Scatter squash and garlic in a large roasting pan. Mix rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; rub into pork. Place in pan with vegetables; drizzle with oil.
   
3. Roast 25 minutes. Brush pork with hoisin. Continue roasting, about 15 minutes, until pork reaches an internal temperature of 140 degrees.
   
4. Let meat stand 5 minutes before slicing.
5. Serve with the acorn squash and whole cloves of garlic.