Roasted Pork Tenderloin with Apples and Squash

I grew up on a farrow to finish farm. We birthed the pigs and raised them until they were old enough for the market. This gave me a very real “Circle of Life” experience and at a young age, I always knew where babies came from. This also meant that we ate pork at many meals. Our deep freezers were always full of different cuts of pork. Mom was such a whiz with all of them, bless her heart! Roasted pork tenderloin, grilled pork chops, sausage, pork burgers: the list of her creations, experiments, and failures (only sparingly!) goes on and on. To her credit, a menu was always planned around what meat we were planning to have.

In my own grown-up life, I don’t really cook like this as often as Mom did. I find myself more vegetable-centered most of the time, reserving the preparation of a meat dish for special occasions or when friends are headed my way for the evening. When I do prepare meat as a main dish, I want to make sure it’s enjoyed to the fullest, flavored and cooked to perfection.

A roasted pork tenderloin is one of my favorite cuts, probably because it’s the most tender part of the loin. And it cooks quickly, which is a total plus in my book. For this recipe, I wanted to really drive home the idea of the fall season, so what better to pair with the pork than a mixture of apples and squash. While they take different roasting times, when these three are paired together, they’re such a delicious mixture of sweet and hearty.

Roasted pork tenderloin with roasted apples and squash on white plate sitting on wood board with extra pan of meal in background all on gray slate surface

Plus, just wait until you try the spice rub. It’s made of the usual suspects, but I added in a pop of warmth with the addition of cinnamon. It’s like fall knocked on the front door and invited itself to the table! And I definitely said, “come on in!”

[elementor-template id=”21736″]

Roasted pork tenderloin sitting on bed of roasted apples and squash mixed with bits of thyme
Just look at the “crust” that spice rub adds! YUM!

You can totally have this meal ready in way less than two hours for a special occasion or on an ordinary weeknight.

Pan full of roasted pork tenderloin sitting on bed of roasted apples and squash with wood board, plates, napkin and extra apples all on a gray slate surface

[elementor-template id=”21754″]

Watch how to make this roasted pork tenderloin:

If you love the idea of this recipe, you may also love some of my other fall main dish recipes:

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
Print Pin
4.2 from 42 votes

Roasted Pork Tenderloin with Apples and Squash

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!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: American
Keyword: applesauce, fall, squash
Difficulty: Intermediate
Method: Roasting
Servings: 8 servings
Author: Kaleb

Ingredients

  • 3 lb squash, 1 large or 2 small
  • 2 lb apples, 4 large
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • 4 sprigs thyme
  • 2 lb pork tenderloin, cut into 1-pound pieces
  • 2 tbsp olive oil

Spice blend

  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cinnamon

Pan sauce

  • ½ cup apple cider
  • 1 tbsp Dijon mustard
  • 1 tbsp butter

Instructions

  • Preheat oven to 425°F.
  • 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.
  • 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.
  • 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.
  • Cut apples into quarters and remove the core. After removing the core, cut each quarter in half again.
  • When the squash is just beginning to become tender, remove from the oven and add the 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.
  • Continue to roast until the apples are tender and the pork registers 145°F, about 20 minutes. Remove from oven and let rest for 10 minutes.
  • 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.
  • Cut pork and pour the pan sauce over the cut pieces. Serve with the squash and apples.

Nutrition

Serving: 1 servingCalories: 384 kcal (19%)Carbohydrates: 38.4 g (13%)Protein: 31.9 g (64%)Fat: 12.8 g (20%)Saturated Fat: 3.3 g (21%)Polyunsaturated Fat: 1.5 gMonounsaturated Fat: 7 gTrans Fat: 0 gCholesterol: 86.7 mg (29%)Sodium: 994.9 mg (43%)Potassium: 1216.5 mg (35%)Fiber: 6.5 g (27%)Sugar: 17.1 g (19%)Vitamin A: 921.7 IU (18%)Vitamin C: 47.6 mg (58%)Calcium: 104.3 mg (10%)Iron: 2.8 mg (16%)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • 5 stars
    Absolutely delicious…and easy!!!! Although I take the time to make a nice meal almost everyday, my husband could not believe it was actually a Tuesday evening that we enjoyed this fabulous dish. I cannot wait to make this again…& again!

  • Made this tonight and it was awesome. Pan sauce was the topper. So easy too. Have some slow cooked butternut squash soap going so I can try the Kale Squash Lasagna.

  • Good morning to you. I prepared your dish for my Family this weekend. My husband and I have discussed this meal a few times and how much we loved it. I use pork tenderloin quite often, we like pork schnitzel, and they’re just perfect. Thanks much for a terrific recipe…. Cheers, Mitty

  • Hello Kaleb.
    Just made this dish and both me and my husband agreed that we’ll have it again at again. Delicious, easy, fast and inexpensive. What else could we ask for? So glad that I „discovered” you and your channel. Lot of love xx

  • 5 stars
    I just have to say I am new to following you, and I just have to share how amazing your recipes and content is. I look forward to all your videos! Your focus on organic growing, and farm to table content totally vibes with my lifestyle. Don’t get me started on how tasty your recipes are!! (OMG!) They are ALWAYS on point with what I want to feed my family, they are SOOO tasty and easy to follow. That is saying a lot because I don’t find many recipes online that are actually flavorful. I am now not afraid to can just pickles!! LOL So thank you for that. You have a loyal follower with me, and I just have to share that you have inspired me to really put the time and effort into growing more of my own food! Your Apple Butter recipe is devine, the star anise add was genius and I’m going to enjoy it with this pork recipe. Thank you and please sharing! I feel like we are total besties at this point! 😉 lol I would love to see some harvest/winter soups!

    • 5 stars
      Greetings from Germany. We just finished eating this delicious dish and it was so wonderful, we are looking forward to the leftovers. The only thing I added were a few sliced potatoes since my husband loves them. The kitchen smells wonderful and everyone is trying to figure out what the secret spice is. I am looking forward to making ore of your dishes.

  • 5 stars
    This was delicious! Although I did not have squash I substituted sweet potatoes and it was so yummy and easy to put together.. will definitely make again and again…

  • My family loved this , but next time all have to add two squash since they wanted more of that. The seasoning was great and definitely will be a Fall favorite for mine for sure. Highly recommend this receipt ThanKs Kaleb

  • 5 stars
    Delicious!! Incredible flavor and very easy! Will definitely make again. This is my introduction to you and looking forward to many more delicious recipes. Thank you!!

  • 5 stars
    This is the BEST kind of recipe- delicious, healthy and easy! My family devoured it, will definitely be making this again!

  • This was so delicious My hubby loved it Thought about cooking onions and mushrooms to lay under roast wrap in bacon maybe use white sauce or tomato sauce with it Just to change it up great idea Loved this recipe

  • Made this for dinner, and me oh my!! Absolutely delicious!! I added Brussels sprouts to the squash and apples and they were divine! The spices worked perfect with them. I didn’t have apple cider so substituted chicken broth. It worked well. I also used thick porkchops instead of tenderloin. Yummy!! Thank you so much for this awesome recipe!! My family gobbled it up!

  • 5 stars
    This recipe sounded so good, I had to make it. I didn’t have tenderloin so I used what I had – pork shoulder steak. Worked wonderfully. I added sweet cherries to the squash/apples and some brown sugar sprinkled on top. This made such a nice tangy taste that complimented the apple and made the squash a delight. It looked beautiful as well – an autumn dish. Everything else I kept the same. Thank you for this delicious recipe.

  • 5 stars
    Wonderful and delicious recipe. My husband said this is the best new recipe we’ve made in a long time! We have a large garden and grow butternut squash and are always looking for new recipes for using them. This one is a real winner! The sweetness of the roasted squash, paired with the slight tartness of the apples and the tender succulent tenderloin is the perfect combination. And then add the pan sauce and the complete meal is bursting with wonderful flavors! I have already added this recipe to my collection of favorites. Thanks for sharing this recipe. Keep the recipes coming!

  • Kaleb!!!!! I am a retired grandmother, wife and postal worker who is known in all of my circles for being a culinary whiz and food snob! 😁😁😁. Since retirement, I have gotten a little lazy in the kitchen. But watching you my new best friend, has pulled me out of my east chair and back in the kitchen where I belong!!!! This pork tenderloin dish is amazing!!!! I love the addition of cinnamon in the spice rub! It just gives it an earthiness I haven’t had before!!! I used acorn squash unpeeled and instead of apple cider which I know would be wonderful, I used the apple water from the wonderful applesauce I also made the same day. Many thanks for what you do!!!

  • THis was delicious! I doubled the sauce for the leftovers. And so simple. I will definitely make this again.
    I will make this for company – when we get back to normal.

  • I want to make the squash and apples as side dish for Thanksgiving. What would be the best instructions for doing this without the pork loin?

  • 5 stars
    I made this and it was a huge hit. Very easy to make and so tasty. It was so good this is what we are having Christmas Day

  • 5 stars
    I tried this recipe yesterday. I used thick pork chops in its place. It was absolutely delicious. We all agree this will become a regular meal at our home. I look forward to trying more of your recipes. I really want to try the pumpkin Whoopi pies.

  • 5 stars
    Every member of my family loved this dish! I will be making this regularly. Smells delicious when it’s cooking as well.

  • Sounds like a lot of work. I saw you in a video and you made it look so easy. I can’t wait to try this. Looking forward to more recipes from you. Thank you.

  • 5 stars
    So delicious. Easy to put together. The hardest part is peeling the acorn squash, but so worth it! I saw afterwards that Costco sells peeled squash cut up in the produce section, so I am going to try it next time. I did by error use apple cider vinegar instead
    apple cider, and to combat the mistake I added honey, honestly it was so good that I’m going to deliberately make the mistake again!
    I enjoy your videos and your sidekick!

  • I just made this after seeing “wise guide” post. It was absolutely Devine! All the flavors went so perfectly together and such a nice, warm dish to prepare on this January, cold day. I only had Two Granny Smith apples and they turned out absolutely yummy.
    This recipe is and now will always be on my top meals forever! 🍏

  • Love this recipe!! I added yellow squash, zucchini, carrots and potatoes. What an easy hearty meal! So delicious, even my picky family loves it! Thank you

  • Best meal ever!!! I make it frequently and share the recipe with friends. Easy and delicious! I’ve made it with thick cut pork chops and tenderloin. I give tenderloin a 10+ and pork chops a 9.5. Scrumptious!!

  • 5 stars
    Best meal ever!!! I make it frequently and share the recipe with friends. Easy and delicious! I’ve made it with thick cut pork chops! Scrumptious!!

  • 5 stars
    What an incredible dish! The spice rub for the tenderloin was just delicious – the whole kitchen had an amazing aroma. I used a bag of frozen butternut squash (because it’s what I had on hand) and cut my apples to match. The mixture was somewhat mushy at the end, but that was my fault. The tenderloin was so tender and flavorful. I used chicken broth with a splash of apple cider vinegar for the pan sauce as I didn’t have any apple cider on hand. Next time, I will double the pan sauce and use fresh butternut squash. Thank you for such a lovely dinner recipe.

  • 5 stars
    I am not a big meat eater, but this recipe is fantastic. I get my veggies, and my SO gets his meat. I will make a 100 times more! Good job!