Photo: Pork with Squash and Apples Recipe
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
Directions
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.
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
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By topbanana1223
on October 17, 2012
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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.
By sarahkay03
on October 18, 2011
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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.
By kendrarel
Denver, CO
on June 07, 2011
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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.
Read all 14 reviews