Tuesday, November 17, 2020

Pork Tenderloin over Apples and Butternut Squash

This simple dish is a staple in our house during the autumn and winter months. It's so yummy and seasonal and versatile! You don't like pork? Use chicken. Don't have jazz apples? Use whatever apples you have! Don't love butternut squash? Use sweet potatoes! No red onions? Use yellow or white. See what I mean? 

What you need: 

  • Pork tenderloin (about 2 lbs)
  • 2 apples of your choice, peeled and cubed (my favs are Jazz)
  • 1 large red onion
  • 1 medium butternut squash, peeled and cubed (see below for tips on this)
  • 3 tbsp avocado oil
  • 2 tsp salt
  • 2 tsp minced garlic
  • 2 tsp Herbs de Provence (if you don't have this laying around, throw together some thyme, basil, rosemary, oregano, marjoram and any other herbs you can think of :) )
  • 1 tsp ground mustard
  • 1 tsp thyme
  • 1tsp black pepper

What you do:

  1. Preheat the oven to 450 degrees
  2. Line a shallow baking sheet with foil
  3. Toss all the cubes (onion, apple, butternut squash) in oil, half the salt and all the garlic and thyme
  4. Spread the cubed things on the baking sheet in an even layer
  5. Sprinkle the pork tenderloins with Herbs de Proovince, the other half of the salt and ground mustard
  6. Put that sucker right on top of the cubed things
  7. Bake for 20 minutes and then flip the tenderloin over and bake for another 20 minutes or until done
  8. Let meat rest for about 10 minutes before cutting into it.
  9. Enjoy!

*My tip for cutting super hard butternut squash: peel it, put it in the microwave for about 3-4 minutes and then cube it...it wont be so hard (or dangerous)! 

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