Roasted Pork Tenderloin With Butternut Squash Mash And Tarragon Gravy Recipes

ROASTED PORK TENDERLOIN WITH BUTTERNUT SQUASH MASH AND TARRAGON

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.

EASY ONE-PAN PORK AND SQUASH DINNER

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).

ROASTED PORK TENDERLOIN AND VEGETABLES

Steps:

• Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.

ROASTED PORK TENDERLOIN WITH BUTTERNUT SQUASH MASH AND TARRAGON GRAVY

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.