Pork with Squash and Apples
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
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.
Nutritional Info 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
Member Reviews
-
MORETHANWEIGHT
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