Whether you've been eagerly awaiting golden leaves or you're still in denial that Summer's over, there's one easy to way to embrace Fall: by cooking your family a healthy, yet hearty meal that brings together all the flavors of the season. Pork tenderloin tastes great straight off the grill, but it's even more wonderful in Autumn applications. Here, marinate pork with garlic, sage, and seasonings.
Bake and serve with prepped, in season butternut squash and cooking apples like Golden Delicious and Gravenstein varieties that have been oven-roasted with butter, onions, and honey mustard. Your plate will look — and taste — as colorful as the changing leaves around you. For the recipe, read on.
- 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
- 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 of 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.
Nutritional information 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.
- Main Dishes, Pork
- North American