Slow Cooker Orange Pork Tenderloin With Butternut Squash Recipes

SLOW-COOKER ORANGE PORK TENDERLOIN WITH BUTTERNUT SQUASH

Steps:

• Arrange squash around edge in 3- to 4-quart slow cooker. Sprinkle with salt. Place pork in slow cooker (it will overlap squash slightly). Mix marmalade and garlic; spread evenly over pork.
• Cover and cook on low heat setting 7 to 8 hours.
• Remove pork from cooker; place on cutting board. Cut pork into slices; serve with squash.

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 WITH POTATOES AND BUTTERNUT SQUASH

Steps:

• Preheat oven to 425 degrees.
• Combine red potatoes, and butternut squash in an 11x7 baking dish.
• Combine 1 tablespoon olive oil, thyme, sage, 1/2 teaspoon salt, and pepper, and toss with vegetables.
• Roast at 425 degrees for 15 minutes.
• Heat a large skillet over medium-high heat.
• Add 1 tablespoon olive oil.
• Sprinkle the tenderloin with 1/2 teaspoon salt, and add pork to pan.
• Saute for 4 minutes.
• Stir vegetables, add pork, and sherry.
• Roast for 12 minutes or until a thermometer registers 145 degrees.
• Remove pork, and let stand 5 minutes.

SLOW-COOKED PORK TENDERLOIN

Steps:

• Place olive oil, balsamic vinegar, garlic, brown sugar, thyme, dry mustard, and paprika into a food processor and blend. Pour marinade into a zip-top bag, add pork tenderloin, and marinate in the refrigerator for 24 hours.
• Preheat the oven to 250 degrees F (120 degrees C). Transfer pork and marinade into a Dutch oven.
• Bake in the preheated oven for 3 hours.
• Remove pork from Dutch oven and set aside on a plate, reserving drippings in the pan.
• Heat drippings in the Dutch oven over medium heat on the stovetop. Add sherry and deglaze the pan, making sure to scrape up any stuck-on pieces with a wooden spoon.
• Mix cornstarch and water in a separate bowl until completely mixed; add to sauce in the pot. Bring to a simmer and cook until thickened, about 15 minutes. Slice pork tenderloin and serve with sauce on the side or poured on top.