CRANBERRY-BBQ PORK WITH SQUASH AND APPLES

Cranberry-BBQ Pork with Squash and Apples image

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

Ingredients

1 acorn squash
2 Granny Smith apples, each cut into 8 wedges
1 onion, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1/3 cup dried cranberries, coarsely chopped
1/3 cup water
3/4 cup KRAFT Sweet Brown Sugar Barbecue Sauce
2 Tbsp. GREY POUPON Dijon Mustard
1 pork tenderloin (1 lb.), trimmed

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