Pork with Squash and Apples

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This recipe was great. Made it tonight and it was outstanding. The only thing I changed was instead of the seasoning that is spread on the pork chops, I just mixed together honey mustard and garlic pepper seasoning.

My other question is how could you classify this meal. What country would it come from? Pork could be American food. The squash from India or American?

I do have a question for anyone that is willing to give me some good ideas. So I am in charge of coming up with a meal that is not of Mexican, American or Italian style. It must come from a country other than the ones I mentioned. The ingredients can vary. I need an appetizer, main dish and desert. Any help?

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As was mentioned before there is a difference in cooking time for the vegetables. I changed up the sizes of the cuttings to try to balance things out. Onion takes the longest, then squash and finally apples. So the onion I sliced in half and then sliced into crescents. The squash in 1/2 inch pieces and the apples in one inch pieces. Dropped out the rosemary (I don't happen to like it and added 1/4 tsp of cinnamon to the vegetables. The pork was great. Pork tenderloin tends to taste like whatever you rub on it. And it has very little fat so you need some type of sauce or marinade. Despite the changes the mix of squash and apples was delicious. We added a skillet of slightly sauteed green beans with some crushed cashews for a side dish.

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The tenderloin was awesome, I added a little salt and pepper and let it sit for about an hour. The flavor saturated the meat and it cooked up tender and delicious. I used white wine to deglaze the pan and the sauce was great. Used olive oil and butter to brown the meat to avoid burning the butter.
The vegetables were pretty lousy. Apples cook much faster than onions and squash. The apples were mushy by the time the squash was tender and the onions were tough. Red onion is pretty but too strong even though I used half the amount. The rosemary overpowered the dish (I used a 2.5" piece. The dish tasted like I had basted it with Pinesol.
I will try this again but I'll parboil the squash, use a yellow onion and omit the rosemary. Maybe I'll try a little sage since it went so well with the pork.
It was an easy meal to get from frig to stove to table.

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Pork needed to cook a while longer, but I used a meat thermometer. The Butternut squash & apple mixture was a crowd pleaser, definitely on my list of go-to side dishes.