Roasted Pork Tenderloin With Butternut Squash Mash And Tarragon Recipes

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EASY ONE-PAN PORK AND SQUASH DINNER



Easy One-Pan Pork and Squash Dinner image

This quick and easy one-pan pork tenderloin and roasted butternut squash will have your weeknight dinner done in no time and hassle free!

Provided by Fioa

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 45m

Yield 4

Number Of Ingredients 10

cooking spray
3 tablespoons olive oil, divided
2 tablespoons honey
2 teaspoons salt, divided
2 teaspoons dried sage, divided
1 teaspoon ground black pepper, divided
1 pork tenderloin
5 cups (1-inch) cubes peeled, seeded butternut squash
2 Granny Smith apples, cut into 1-inch wedges
1 white onion, cut into 1/2-inch slices

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
  • Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
  • Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
  • Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
  • Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 358 calories, Carbohydrate 44.5 g, Cholesterol 49.1 mg, Fat 13 g, Fiber 6.4 g, Protein 20.3 g, SaturatedFat 2.3 g, Sodium 1211.9 mg, Sugar 22.1 g

ROASTED PORK TENDERLOIN WITH APPLES AND SQUASH



Roasted Pork Tenderloin with Apples and Squash image

With a fall spice blend, this roasted pork tenderloin is a delicious, light meal for any weeknight. Since apples and squash are in season, they provide the perfect side dish, all baked together!

Provided by Kaleb

Categories     Dinner

Time 1h30m

Number Of Ingredients 16

3 lb squash (1 large or 2 small)
2 lb apples (4 large)
2 tbsp olive oil
1 tsp salt
½ tsp pepper
4 sprigs thyme
2 lb pork tenderloin (cut into 1-pound pieces)
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp cinnamon
½ cup apple cider
1 tbsp Dijon mustard
1 tbsp butter

Steps:

  • Preheat oven to 425°F.
  • Peel the squash, slice in half lengthwise and remove the seeds. Cut into 1/2-inch slices and place in a roasting pan. Drizzle with olive oil, salt, and pepper. Mix to evenly coat the squash with the oil and spread in an even layer. Add the thyme sprigs. Roast in the preheated oven until the squash just begins to become tender, 20 minutes.
  • While the squash is roasting, prepare the tenderloin. In a small bowl, combine the salt, pepper, garlic powder, onion powder, and cinnamon. Stir to combine and sprinkle all over the dry tenderloins. Rub into the meat, picking up any fallen bits.
  • In a large 12-inch skillet, heat the olive oil over medium-high. Once the oil is shimmering and hot, sear the tenderloin until browned all around, about 3-5 minutes on all four sides. Remove from heat and set aside.
  • Cut apples into quarters and remove the core. After removing the core, cut each quarter in half again.
  • When the squash is just beginning to become tender, remove from the oven and add the apples. Stir to combine and spread in even layer. Add seared tenderloin on top of squash and apples, adding any juice that gathered under the meat.
  • Continue to roast until the apples are tender and the pork registers 145°F, about 20 minutes. Remove from oven and let rest for 10 minutes.
  • While resting, prepare pan sauce. Heat skillet over medium-high for 2 minutes. Add apple cider and bring to a boil. Turn down to a simmer and scrape the browned bits from the bottom. When the apple cider is reduced by half, about 3 minutes, turn off the heat and whisk in the Dijon mustard and butter. Whisk until smooth.
  • Cut pork and pour the pan sauce over the cut pieces. Serve with the squash and apples.

Nutrition Facts : ServingSize 1 serving, Calories 384 kcal, Carbohydrate 38.4 g, Protein 31.9 g, Fat 12.8 g, SaturatedFat 3.3 g, Cholesterol 86.7 mg, Sodium 994.9 mg, Fiber 6.5 g, Sugar 17.1 g, UnsaturatedFat 8.5 g

AUTUMN PORK ROAST



Autumn Pork Roast image

This pork roast is surrounded by onions and butternut squash, and baked in a savory and sweet sauce.

Provided by SJRJA

Categories     Main Dish Recipes     Roast Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12

2 ½ pounds boneless pork loin
1 teaspoon garlic powder
salt and pepper to taste
2 tablespoons olive oil
½ cup dry white wine
2 cups cubed butternut squash
1 large onion, sliced
½ cup applesauce
1 tablespoon Dijon mustard
1 tablespoon soy sauce
½ cup brown sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
  • Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
  • Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving

Nutrition Facts : Calories 450.1 calories, Carbohydrate 29.8 g, Cholesterol 91.8 mg, Fat 21 g, Fiber 1.8 g, Protein 31.4 g, SaturatedFat 6.7 g, Sodium 288.6 mg, Sugar 22.3 g

ROASTED PORK TENDERLOIN WITH BUTTERNUT SQUASH MASH AND TARRAGON GRAVY



Roasted Pork Tenderloin with Butternut Squash Mash and Tarragon Gravy image

Provided by Rocco DiSpirito

Categories     Pork     Roast     Father's Day     Dinner     Pork Tenderloin     Butternut Squash     Healthy     Tarragon     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 4

Number Of Ingredients 12

1 medium butternut squash, cut in half lengthwise, seeds removed
1 pound lean pork tenderloin, trimmed of all visible fat
Salt
Freshly ground black pepper
Nonstick butter-flavored cooking spray
1/2 cup unsweetened applesauce
4 teaspoons Dijon mustard
1/2 cup apple cider or low-fat, low-sodium chicken broth
1 tablespoon plus 2 teaspoons agave nectar
2 teaspoons chopped fresh tarragon
A pinch of ground nutmeg
1/2 cup toasted walnuts, broken into small pieces

Steps:

  • 1. Preheat the oven to 400°F.
  • 2. Place the butternut squash, cut side down, on a microwave-safe plate. Microwave on high till the squash is tender, about 12 to 15 minutes.
  • 3. Meanwhile, heat a large cast-iron skillet over high heat. Season the pork with salt and pepper to taste. When the pan is hot, coat it with the cooking spray. Add the pork to the pan and sear on all sides, about 3 minutes per side. Transfer the pork to a baking sheet and continue cooking in the oven till done, about 10 to 15 minutes, or until the internal temperature reaches 155°F. Remove the baking sheet from the oven, and tent the meat with foil to keep it warm. Let the meat rest for at least 10 minutes before slicing.
  • 4. In the same pan over medium-low heat, add the applesauce, scraping up any flavorful bits with a wooden spoon. Add the mustard, apple cider, 2 teaspoons agave, and tarragon. Stir continuously until the sauce thickens. Season with salt and pepper to taste.
  • 5. With a spoon, scoop the flesh of the squash into a medium bowl. Mash the squash with a fork, and add the nutmeg grates and remaining agave. Stir till combined. Season with salt and pepper to taste.
  • 6. With a sharp knife, thinly slice the pork. Serve the pork with the reduced sauce and the butternut squash. Sprinkle the walnuts on top of the pork.

SOUTHWESTERN PORK AND SQUASH SOUP



Southwestern Pork and Squash Soup image

I adapted a pork and squash stew recipe, using tomatoes and Southwestern-style seasonings. My husband and sons loved it, and the leftovers were even better the next day! Try it with fresh corn muffins. -Molly Newman, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 12

1 pound pork tenderloin, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon canola oil
3 cups reduced-sodium chicken broth
1 medium butternut squash, peeled and cubed
2 medium carrots, sliced
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

  • In a large skillet, brown pork and onion in oil; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until meat is tender.

Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 708mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges

ROASTED PORK TENDERLOIN WITH BUTTERNUT SQUASH MASH AND TARRAGON GRAVY



ROASTED PORK TENDERLOIN WITH BUTTERNUT SQUASH MASH AND TARRAGON GRAVY image

Categories     Pork     Bake     Low Fat     Low Cal     Casserole/Gratin

Yield 8

Number Of Ingredients 10

i med butternut squash, cut in 1/2 lengthwise, seeds removed.
! lb lean pork tenderloin, fat trimmed.
salt
ground pepper
1/2 c unsweetened applesauce
4 t. dijon mustard
1/2 c cider or low fat chicken broth
1 T plus 2 tsp agave nectar
2 tsp chopped tarragon
2 grates nutmeg

Steps:

  • Preheat oven to 400. Place squash, cut side down, on a microwave safe plate. Microwave on high til squash is tender, about 12-15 min. Meanwhile, heat lg skillet over high heat. Season pork with salt and pepper to taste. When pan is hot ,remove and coat with cooking spray. Return to heat, add pork and sear o all sides. About 3 min on all sides. Transfer pork to baking sheet and continue cooking in oven, about 15 min or until internal temp reaches 155. Remove baking sheet and tent meat to keep warm. Rest meat for 10 min before slicing. In the same pan over med-low heat, add applesauce, scraping up any flavorful bits. Add mustard, cider, 2 tsp agave and tarragon. Stir until sauce thickens, season with salt and pepper to taste. Scoop out squash into med bowl and mash. Add nutmeg and remaining agave, stir and seaso with salt and pepper. Slice pork, serve with gravy ad squash.

ROASTED PORK TENDERLOIN WITH BUTTERNUT SQUASH MASH AND TARRAGON



Roasted Pork Tenderloin With Butternut Squash Mash and Tarragon image

Make and share this Roasted Pork Tenderloin With Butternut Squash Mash and Tarragon recipe from Food.com.

Provided by chrish574

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 medium butternut squash, cut in half lengthwise, seeds removed
1 lb lean pork tenderloin, trimmed of all visible fat
salt
fresh ground black pepper
nonstick butter-flavored cooking spray
1/2 cup unsweetened applesauce
4 teaspoons Dijon mustard
1/2 cup apple cider, low-sodium chicken broth or 1/2 cup low-sodium low-fat chicken broth
1 tablespoon agave nectar
2 teaspoons agave nectar
2 teaspoons chopped fresh tarragon
1 pinch ground nutmeg
1/2 cup toasted walnuts, broken into small pieces

Steps:

  • 1. Preheat the oven to 400°F.
  • 2. Place the butternut squash, cut side down, on a microwave-safe plate. Microwave on high till the squash is tender, about 12 to 15 minutes.
  • 3. Meanwhile, heat a large cast-iron skillet over high heat. Season the pork with salt and pepper to taste. When the pan is hot, coat it with the cooking spray. Add the pork to the pan and sear on all sides, about 3 minutes per side. Transfer the pork to a baking sheet and continue cooking in the oven till done, about 10 to 15 minutes, or until the internal temperature reaches 155°F Remove the baking sheet from the oven, and tent the meat with foil to keep it warm. Let the meat rest for at least 10 minutes before slicing.
  • 4. In the same pan over medium-low heat, add the applesauce, scraping up any flavorful bits with a wooden spoon. Add the mustard, apple cider, 2 teaspoons agave, and tarragon. Stir continuously until the sauce thickens. Season with salt and pepper to taste.
  • 5. With a spoon, scoop the flesh of the squash into a medium bowl. Mash the squash with a fork, and add the nutmeg grates and remaining agave. Stir till combined. Season with salt and pepper to taste.
  • 6. With a sharp knife, thinly slice the pork. Serve the pork with the reduced sauce and the butternut squash. Sprinkle the walnuts on top of the pork.

Nutrition Facts : Calories 378.7, Fat 14.1, SaturatedFat 2.3, Cholesterol 73.7, Sodium 132.7, Carbohydrate 39.4, Fiber 7.2, Sugar 9.5, Protein 29

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