Roasted pork tenderloin sitting on bed of apples and squash in a roasting pan on a wood board with white plate and silverware on a gray slate surface

Roasted Pork Tenderloin with Apples and Squash

  • Author: Kaleb Wyse
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Roasting
  • Cuisine: American


With a fall spice blend, this roasted pork tenderloin is a delicious, light meal for any weeknight. Since apples and squash are in season, they provide the perfect side dish, all baked together!



  • 3 pounds squash (1 large or 2 small)
  • 2 pounds apples (4 large)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 fresh sprigs of thyme
  • 2 pounds pork tenderloin, cut into 1 pound pieces
  • 2 tablespoons olive oil

Spice blend

  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cinnamon

Pan sauce

  • 1/2 cup apple cider
  • 1 tablespoon Dijon mustard
  • 1 tablespoon butter


  1. Preheat oven to 425 degrees.
  2. Peel the squash, slice in half lengthwise and remove the seeds. Cut into 1/2-inch slices and place in a roasting pan. Drizzle with olive oil, salt and pepper. Mix to evenly coat the squash with the oil and spread in an even layer. Add the thyme sprigs. Roast in the preheated oven until the squash just begins to become tender, 20 minutes.
  3. While the squash is roasting, prepare the tenderloin. In a small bowl, combine the salt, pepper, garlic powder, onion powder and cinnamon. Stir to combine and sprinkle all over the dry tenderloins. Rub into the meat, picking up any fallen bits.
  4. In a large 12-inch skillet, heat the olive oil over medium high. Once the oil is shimmering and hot, sear the tenderloin until browned all around, about 3-5 minutes on all four sides. Remove from heat and set aside.
  5. Cut apples into quarters and remove core. After removing core, cut each quarter in half again.
  6. When the squash is just beginning to become tender, remove from oven and add apples. Stir to combine and spread in even layer. Add seared tenderloin on top of squash and apples, adding any juice that gathered under the meat.
  7. Continue to roast until the apples are tender and the pork registers 145 degrees, about 20 minutes. Remove from oven and let rest for 10 minutes.
  8. While resting, prepare pan sauce. Heat skillet over medium high for 2 minutes. Add apple cider and bring to a boil. Turn down to a simmer and scrape the browned bits from the bottom. When the apple cider is reduced by half, about 3 minutes, turn off the heat and whisk in the Dijon mustard and butter. Whisk until smooth.
  9. Cut pork and pour the pan sauce over the cut pieces. Serve with the squash and apples.


  • Serving Size: 1/8 recipe
  • Calories: 384
  • Sugar: 17.1g
  • Sodium: 994.9mg
  • Fat: 12.8g
  • Saturated Fat: 3.3g
  • Trans Fat: 0g
  • Carbohydrates: 38.4g
  • Fiber: 6.5g
  • Protein: 31.9g
  • Cholesterol: 86.7mg

Keywords: fall, main dish