pork tenderloin with apples and butternut squash
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 340.4
- Total Fat: 14.0 g
- Cholesterol: 82.7 mg
- Sodium: 632.4 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 4.1 g
- Protein: 33.2 g
View full nutritional breakdown of pork tenderloin with apples and butternut squash calories by ingredient
Number of Servings: 8
Ingredients
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Ingredients:
Hormel Always Tender Boneless Pork Loin, Fresh Pork, 48 oz (remove)
Butternut Squash, 4 cup, cubes (remove)
Apple, Gala (medium), 2 serving (remove)
Olive Oil, 1 tbsp (remove)
*Grey Poupon Dijon Mustard, 1.5 tsp (remove)
Maple Syrup, 2 tbsp (remove)
*Apple Cider Vinegar, 1 tbsp (remove)
Garlic, 3 clove (remove)
cinnamon 1 tsp
Directions
Heat the olive oil in a pan over medium to high heat.
Season the tenderloins with salt and pepper, then add the tenderloins to the pan and brown all over.
While the tenderloins are browning, prepare apples and sweet potatoes.
Peel and cut butternut squash into 1-inch chunks, then peel and cut the 2 apples into similar size pieces.
Place the butternut squash and apple pieces into the bottom of a crockpot, and sprinkle cinnamon over.
In a small bowl mix the mustard, syrup, vinegar and garlic together.
When the tenderloins are finished browning, remove them from the pan and place on top of the sweet potatoes and apples in the crockpot.
Make 4-5 slits in each tenderloin and add an apple slice in each slit. (There will be extra apple slices so just add the extra in the crockpot.)
Drizzle the Mustard-Maple sauce on top of tenderloins.
Cook on low for 7 hours, then remove the meat and carefully slice.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user DARCY19812000.
Season the tenderloins with salt and pepper, then add the tenderloins to the pan and brown all over.
While the tenderloins are browning, prepare apples and sweet potatoes.
Peel and cut butternut squash into 1-inch chunks, then peel and cut the 2 apples into similar size pieces.
Place the butternut squash and apple pieces into the bottom of a crockpot, and sprinkle cinnamon over.
In a small bowl mix the mustard, syrup, vinegar and garlic together.
When the tenderloins are finished browning, remove them from the pan and place on top of the sweet potatoes and apples in the crockpot.
Make 4-5 slits in each tenderloin and add an apple slice in each slit. (There will be extra apple slices so just add the extra in the crockpot.)
Drizzle the Mustard-Maple sauce on top of tenderloins.
Cook on low for 7 hours, then remove the meat and carefully slice.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user DARCY19812000.