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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.

EatingWell Magazine, September 2021


Credit: Jacob Fox

Recipe Summary

20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • 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

3 oz. pork & 2 cups squash and apples
293 calories; fat 11g; cholesterol 75mg; sodium 453mg; carbohydrates 24g; dietary fiber 4g; protein 25g; sugars 12g; niacin equivalents 8mg; saturated fat 2g; vitamin a iu 480IU; vitamin b6 1mg; potassium 939mg.