Name: Pork Tenderloin with Roasted Apples & Squash
Total time: 50 min
Ingredients: 1 medium acorn squash (about 1 3/4 pounds), seeded and cut into eighths; 2 tablespoons extra-virgin olive oil; 2 tablespoons chopped fresh sage, divided; 0.5 teaspoon salt, divided; 0.5 teaspoon ground pepper, divided; 2 medium Pink Lady or Braeburn apples, cut into eighths; 1 pound pork tenderloin, trimmed; 1 tablespoon whole-grain mustard; 1 tablespoon grated Parmesan cheese; 2 tablespoons cider vinegar

Pork Tenderloin with Roasted Apples & Squash

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This pork tenderloin recipe roasts apples and acorn squash alongside for an easy, delicious weeknight meal. Preheated baking sheets help jump-start the roasting process, ensuring everything gets nicely browned.

Carolyn Malcoun

Published on August 2, 2021

Pork Tenderloin with Roasted Apples & Squash — Photo: Jacob Fox

Active Time:

20 mins

Total Time:

50 mins

Servings:

Nutrition Profile:

Egg Free Gluten-Free Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

1 medium acorn squash (about 1 3/4 pounds), seeded and cut into eighths
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh sage, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 medium Pink Lady or Braeburn apples, cut into eighths
1 pound pork tenderloin, trimmed
1 tablespoon whole-grain mustard
1 tablespoon grated Parmesan cheese
2 tablespoons cider vinegar

Directions

Position racks in center and lower third of oven. Place a large rimmed baking sheet on each rack. Preheat oven to 450°F.
Toss squash with oil, 1 tablespoon sage and ¼ teaspoon each salt and pepper in a medium bowl. Place the squash, cut-side down, on one of the baking sheets. Add apples to the bowl and toss to coat with the remaining oil mixture; set aside.
Coat the other baking sheet with cooking spray and place pork on it. Sprinkle the pork with the remaining ¼ teaspoon each salt and pepper. Brush the top with mustard and sprinkle with Parmesan and the remaining 1 tablespoon sage. Place the pork on the lower rack and the squash on the center rack and roast for 10 minutes.
Add the apples to the pan with the pork. Flip the squash. Continue roasting until the squash is tender and an instant-read thermometer inserted in the thickest part of the pork registers 145°F, 10 to 15 minutes more.
Transfer the pork to a clean cutting board and let rest for 5 minutes. Pour vinegar around the apples and scrape up the browned bits. Toss the apples with the squash. Slice the pork and serve with the squash and apples.

Nutrition Facts (per serving)

293	Calories
11g	Fat
24g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. pork & 2 cups squash and apples
Calories 293
% Daily Value *
Total Carbohydrate 24g	9%
Dietary Fiber 4g	14%
Total Sugars 12g
Protein 25g	50%
Total Fat 11g	14%
Saturated Fat 2g	10%
Cholesterol 75mg	25%
Vitamin A 480IU	10%
Sodium 453mg	20%
Potassium 939mg	20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.