| Level: | Easy |
| Total: | 53 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 28 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 53 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 28 min |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon freshly grated nutmeg
- 1 1/2 teaspoons minced garlic (about 2 large cloves)
- 2 tablespoons chopped fresh sage
- 2 1-pound pork tenderloins, trimmed
- Kosher salt and freshly ground pepper
- 1 small butternut squash, peeled and cut into 1-inch pieces
- 2 cooking apples, peeled and cut into 1/2-inch pieces
- 1 medium red onion, cut into 1/2-inch pieces
- 1 tablespoon honey mustard
- 1 sprig fresh rosemary
- 5 tablespoons unsalted butter, cut into pieces
Instructions
- Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
- Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
- Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
- Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.
Nutrition Facts
| Calories | 487 |
| Total Fat | 22 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 164 milligrams |
| Sodium | 367 milligrams |
| Carbohydrates | 25 grams |
| Dietary Fiber | 5 grams |
| Protein | 47 grams |
| Calories | 487 |
| Total Fat | 22 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 164 milligrams |
| Sodium | 367 milligrams |
| Carbohydrates | 25 grams |
| Dietary Fiber | 5 grams |
| Protein | 47 grams |
Reviews
I used frozen butternut squash. Needed a little more flavor. Maybe needs more mustard. Pork was great. Will try again.
I added extra honey mustard to the squash dish. I all so added fresh diced thyme and parsley to the pork. I turned the oven down after the squash dish had cooked for 20 minutes to 375F and then cooked them for another 15 minutes which helped the apples to not become too mushy. Overall very delicious! I’m a slow and steady sort of prep cook so the recipe took me 2 hours to prepare and cook.
Great fall flavors in this dish! As others mentioned, even after cutting the apples into larger pieces, they were still mush compared to the squash (and I did buy cooking apples. As an afterthought, I decided it might taste better to puree the squash/apple mixture together after cooking. I love mashed butternut squash, and the apple would add a nice flavor. I added some apple juice to the pan drippings when making the sauce. I also left out the red onion.
This recipe tasted really good, no doubt. But the preparation of the squash was difficult. It definitely took more time to make this than the recipe indicates. The squash/apple part of the recipe also does not need that much butter to taste good. Overall though, a great recipe. Next time I will buy pre-cut butternut squash to save time and frustration.
A-mazing! I served it with some “mock” garlic mashed potatoes…that cauliflower kind. It was a great meal!
This was such a fantastic fall meal! We cooked the pork in a cast iron skillet and added just a bit of chicken broth before putting it in the oven. The squash and apples were definitely my favorite part! Left out the red onion because I don’t like it, but the honey mustard and spices added just the right amount of flavor.
Yum..this tasted like fall! I actually adapted it to ingredients that I had on hand..so I used center cut pork chops instead of a loin, and I had sweet potatoes instead of the squash. In any case, it was really delicious–went into my recipe box and will make it for my inlaws soon.
Recently I decided I wanted to cook more. I eat out a lot, and not good food. This was my first recipe. I whipped this up easily. I removed the sage due to allergies, used Honey Dijon mustard, and I added a little extra nutmeg while making the final sauce to drizzle on the pork, those were my only changes.
As one diner said, “You can just put those plates back in the cupboard, they are so clean.” They loved the sauce, and nearly licked their plates clean. I also served whipped garlic mashed potatoes with this, and the sauce went on them perfectly, as well.
Like others said, this dish has potential, but final product doesn’t live up to expectations. Apples mushy while squash still hard. Red onion was sharp but I enjoyed the contrast, especially with the fragrant rosemary backing everything up. Pork took longer to cook but was easy to prepare. Remained juicy and goes well with the fall veggies/apples.
Good for a quick and easy dinner it just so happened I had all the ingredients. I like the veggies a lot. I used the suggestions from others and cut the apples 1?, squash ?? but with the (maui) onion (cut into quarters then ?? pieces) I threw them into my skillet with olive oil, I let them slightly brown for about 5 minutes and then toss them into the rest of the mixture. They were perfect when done. Also I used olive oil for the entire recipe (trying to reduce cholesterol) and it turned out ok, could imagine the butter would add a nice richness. I also used vegetable stock instead of water which helped to give a little more depth to the sauce. The pork loin was good but definitely better with the sauce.