Pork Tenderloin with Apples and Squash
Pork tenderloin with apples and squash is an easy fall dinner with juicy pork, squash, sweet apples, and finished with a simple apple cider pan sauce. Special enough for guests but definitely simple enough for a weeknight!
Servings: 8 servings
Ingredients
- 3 lbs acorn or butternut squash (about 1 large or 2 small)
- 4 sweet, crisp apples (such as Honeycrisp, Braeburn, or Jonagold)
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 4 sprigs fresh thyme
- 2 lbs pork tenderloin (usually about 2 loins)
- 2 tbsp olive oil
For the spice blend
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cinnamon
For the pan sauce
- 1 cup apple cider
- 2 tbsp Dijon mustard
- 2 tbsp unsalted butter
Instructions
- Preheat oven to 425°F.
- Prepare the squash: Slice the squash in half lengthwise and remove the seeds. Cut into ½-inch slices and place in a roasting pan. Drizzle with olive oil, salt, and black pepper. Mix to evenly coat the squash with the oil and spread it in an even layer. Add the thyme sprigs. Roast in the preheated 425°F oven until the squash just begins to become tender, 20 minutes.3 lbs acorn or butternut squash (about 1 large or 2 small), 2 tbsp olive oil, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 4 sprigs fresh thyme
- While the squash is roasting, prepare the tenderloin: In a small bowl, combine the salt, black 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.2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp ground cinnamon, 2 lbs pork tenderloin (usually about 2 loins)
- Sear the tenderloin: In a large 12-inch skillet, heat the olive oil over medium-high heat. Once the oil is shimmering and hot, sear the tenderloin until browned on all sides, about 2-3 minutes per side. Remove from heat and set aside. Repeat with the other tenderloin.2 tbsp olive oil
- Prepare the apples: Cut the apples into quarters and remove the core. After removing the core, cut each quarter in half again.4 sweet, crisp apples (such as Honeycrisp, Braeburn, or Jonagold)
- Add the apples and pork: When the squash is just beginning to become tender, remove from the oven, remove the thyme, and add the apples. Stir to combine and spread in even layer. Add seared tenderloin on top of the squash and apples, adding any juice that gathered under the meat. Continue to roast in the oven 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 the pan sauce: Heat the skillet over medium-high heat 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.1 cup apple cider, 2 tbsp Dijon mustard, 2 tbsp unsalted butter
- Serve: Cut the pork and pour the pan sauce over the cut pieces. Serve with the squash and apples.
Video
Nutrition
Serving: 1serving | Calories: 384kcal