Pork with Squash and Apples Recipe

Name: Pork with Squash and Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 425 degrees.
2
Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl.
3
Rub over the pork and season with salt and pepper.
4
Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl.
5
Spread out on a long sheet of foil.
6
Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet.
7
Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes.
8
Poke holes in the packet to release steam.
9
Meanwhile, heat a large ovenproof skillet over medium-high heat.
10
Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes.
11
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.
12
Transfer the meat to a cutting board and let rest 5 minutes.
13
Return the skillet to medium heat.
14
Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes.
15
Slice the pork and drizzle with the pan juices.
16
Serve with the squash and apples.
17
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
18
Photograph by Antonis Achilleos

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Pork with Squash and Apples falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork with Squash and Apples

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions