- 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
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.
Per serving: Calories 487; Fat 22 g (Saturated 12 g); Cholesterol 164 mg; Sodium 367 mg; Carbohydrate 25 g; Fiber 5 g; Protein 47 g
Photograph by Antonis Achilleos