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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 406.8
  • Total Fat: 21.6 g
  • Cholesterol: 127.7 mg
  • Sodium: 192.7 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 4.5 g
  • Protein: 32.8 g

View full nutritional breakdown of Pork with Squash and Apples calories by ingredient
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Pork with Squash and Apples

Submitted by: ROSEMOSER
Pork with Squash and Apples

Number of Servings: 4

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

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

Number of Servings: 4

Recipe submitted by SparkPeople user ROSEMOSER.






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Member Ratings For This Recipe

  • This recipe is actually from the FoodNetwork November 2009 magazine. I found this recipe to serve way more than 4. We are a family of five now the kids 2 of 3 didn't like the veggies. 2 went for seconds on the meat. Plus I packed up two meals for my husband. The meat was amazing. The veggies ok - 3/23/10

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