PORK TENDERLOIN WITH ROASTED APPLES & SQUASH
This pork tenderloin recipe roasts apples and acorn squash alongside for an easy, delicious weeknight meal. Preheated baking sheets help jump-start the roasting process, ensuring everything gets nicely browned.
Provided by Carolyn Malcoun
Categories Healthy Pork Tenderloin Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Position racks in center and lower third of oven. Place a large rimmed baking sheet on each rack. Preheat oven to 450°F.
- Toss squash with oil, 1 tablespoon sage and ¼ teaspoon each salt and pepper in a medium bowl. Place the squash, cut-side down, on one of the baking sheets. Add apples to the bowl and toss to coat with the remaining oil mixture; set aside.
- Coat the other baking sheet with cooking spray and place pork on it. Sprinkle the pork with the remaining ¼ teaspoon each salt and pepper. Brush the top with mustard and sprinkle with Parmesan and the remaining 1 tablespoon sage. Place the pork on the lower rack and the squash on the center rack and roast for 10 minutes.
- Add the apples to the pan with the pork. Flip the squash. Continue roasting until the squash is tender and an instant-read thermometer inserted in the thickest part of the pork registers 145°F, 10 to 15 minutes more.
- Transfer the pork to a clean cutting board and let rest for 5 minutes. Pour vinegar around the apples and scrape up the browned bits. Toss the apples with the squash. Slice the pork and serve with the squash and apples.
Nutrition Facts : Calories 293 calories, Carbohydrate 24 g, Cholesterol 75 mg, Fat 11 g, Fiber 4 g, Protein 25 g, SaturatedFat 2 g, Sodium 453 mg, Sugar 12 g
PORK WITH SQUASH AND APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 53m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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 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.
PORK AND SQUASH STEW
Hearty, savory winter stew.
Provided by Jeff
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h25m
Yield 10
Number Of Ingredients 16
Steps:
- Heat vegetable oil in a large stock pot over medium heat. Brown the pork cubes in the hot oil, about 10 minutes. Cook and stir onion and garlic with pork until onion is pork is no longer pink in middle, about 5 minutes.
- Bring 2 cups chicken broth and 2 cups beef broth to a boil in a separate saucepan. Stir rosemary, sage, bay leaves, and thyme into broth mixture; continue cooking at a boil until broth is reduced by half, about 10 minutes. Pour reduced broth into pork mixture along with remaining 2 cups chicken and beef broth. Bring to a boil.
- Stir butternut squash, potatoes, carrots, and celery into soup. Reduce heat to low and simmer until squash is tender, 10 to 15 minutes.
- Stir apples into soup and simmer until tender, about 10 minutes; season with salt and black pepper. Remove pot from heat and let soup cool for 10 minutes before serving.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 43 g, Cholesterol 37.6 mg, Fat 8.8 g, Fiber 6.7 g, Protein 15.7 g, SaturatedFat 2.5 g, Sodium 764.7 mg, Sugar 8.8 g
PORK ROAST WITH APPLES AND SQUASH
You won't believe how easy it is to make this scrumptious pork roast! Pork tenderloin is roasted with butternut squash and apple wedges and are served with a savory sauce with a hint of cinnamon. Sugar and spice and everything nice from Campbell's Kitchens.
Provided by Pat Duran
Categories Fruit Sides
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 425^. Spray a roasting pan with cooking spray.
- 2. Brush the pork with the oil and season with the pepper. Place pork in the roaster. In a large bowl stir the apple, squash, brown sugar, cinnamon, onion and 1/2 cup of the stock. Add the apple mixture to the pan.
- 3. Roast for 25 minutes or until the pork is cooked through, stirring the apple/squash mixture once during roasting. Remove the pork from the pan and keep it warm. Roast the apple mixture for 15 minutes or until it's browned. Remove the apple/squash mixture from the pan.
- 4. Stir the remaining stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium high heat until the mixture boils and thickens, scraping up the browned bits from the bottom of the pan. Serve the gravy mixture with the pork and apple/squash mixture. Scrumptious!!!
PORK, PUMPKIN AND APPLE STEW
A rich, hearty Autumn stew. Substitute peeled, cubed butternut squash for the pumpkin, if desired. You can also use hard cider.
Provided by Outta Here
Categories Stew
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Place flour, fennel seeds, salt, pepper and pork in a large zip-top plastic bag. Seal bag and shake to coat pork.
- Heat 2 tbls oil in a large Dutch Oven. Add half of the pork and the onions. Cook until pork is browned and remove from pan. Add remaining pork and cook until browned. Return first batch of pork and onions to the pan.
- Add 2 cups broth, cider and vinegar. Bring to a boil. Reduce heat; cover pan and simmer for 1 hour.
- Add pumpkin (or squash), carrots and potatoes. Return to a boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes.
- Add apples. Cover and simmer 20 minutes.
- If stew is too thick, add remaining 3/4 cup broth.
- Serve.
Nutrition Facts : Calories 377.7, Fat 21.1, SaturatedFat 6.4, Cholesterol 64.4, Sodium 529.5, Carbohydrate 27.4, Fiber 3.6, Sugar 7.2, Protein 19.8
EASY ONE-PAN PORK AND SQUASH DINNER
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
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
PORK WITH APPLES AND SQUASH
Enjoy this delicious pork with apples and tender squash that's ready in 40 minutes - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Trim fat from pork. Mix sage, 1/2 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub on both sides of pork.
- Cook pork in 10-inch nonstick skillet over medium heat about 3 minutes on each side until brown. Place onion on pork. Pour broth around pork. Heat to boiling; reduce heat.
- Cut squash crosswise into 1-inch slices; remove seeds and fibers. Cut each slice into fourths. Place squash and apple on pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer about 15 minutes or until pork is slightly pink when cut near bone and squash is tender.
Nutrition Facts : Calories 255, Carbohydrate 25 g, Cholesterol 65 mg, Fiber 3 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg
ROAST PORK WITH GREEN APPLES AND GOLDEN SQUASH
Pork tenderloin is roasted with butternut squash and apple wedges and are served with a savory sauce with a hint of cinnamon. Super easy and delicious! From Campbell's website.
Provided by Chef PotPie
Categories Low Cholesterol
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 425°F. Spray a roasting pan with vegetable cooking spray.
- Brush the pork with the oil and season with 1/2 teaspoon salt and black pepper. Place the pork in the pan. Stir the apples, squash, brown sugar, cinnamon, onion, 1/2 teaspoon salt and 1/2 cup stock in a large bowl. Add the apple mixture to the pan.
- Roast for 25 minutes or until the pork is cooked through, stirring the apple mixture once during roasting. Remove the pork from the pan and keep it warm. Roast the apple mixture for 15 minutes or until it's browned. Remove the apple mixture from the pan.
- Stir the remaining stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium-high heat until the mixture boils and thickens, scraping up the browned bits from the bottom of the pan. Serve the stock mixture with the pork and apple mixture.
Nutrition Facts : Calories 250.2, Fat 4.5, SaturatedFat 1.3, Cholesterol 56.9, Sodium 417.3, Carbohydrate 34.1, Fiber 4.2, Sugar 16.1, Protein 20.8
CRANBERRY-BBQ PORK WITH SQUASH AND APPLES
Enjoy our tangy, lean Cranberry-BBQ Pork with Squash and Apples for an awesome autumn meal. The turkey will have to wait its turn when you show up with cranberry-BBQ pork.
Provided by My Food and Family
Categories Home
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F.
- Cover rimmed baking sheet with foil; spray with cooking spray. Trim and discard ends of squash. Cut squash lengthwise in half; remove and discard seeds. Place squash halves, cut sides down, on cutting board; cut crosswise into 1/2-inch-thick slices. Place on prepared baking sheet. Add apples and onions.
- Microwave cranberries and water in medium microwaveable bowl on HIGH 1 min. Stir in barbecue sauce and mustard. Reserve 1/2 cup barbecue sauce mixture for serving with the cooked meat. Brush 1/2 cup of the remaining barbecue sauce mixture evenly onto squash, apples and onions. Bake 20 min.
- Use spoon to move vegetable mixture to edges of baking sheet. Place meat in center of baking sheet; brush with remaining barbecue sauce mixture.
- Bake 15 to 20 min. or until meat is done (145°F). Remove from oven.
- Transfer meat to cutting board. Let stand 3 min. Slice meat. Serve with the roasted vegetables, apples and reserved barbecue sauce mixture.
Nutrition Facts : Calories 370, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 24 g
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