Best Roast Pork With Green Apples And Golden Squash Recipes

ROAST PORK WITH GREEN APPLES AND GOLDEN SQUASH

Roast Pork With Green Apples and Golden Squash image

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

Ingredients

1 1/2 lbs boneless pork tenderloin, tied together if two per package
1 teaspoon olive oil
1/4 teaspoon fresh coarse ground black pepper
1 teaspoon salt, divided
3 large Granny Smith apples, cored and thickly sliced
1 butternut squash, peeled, seeded and cut into cubes (about 1 1/2 pounds)
2 tablespoons brown sugar, packed
1/2 teaspoon ground cinnamon
1 medium onion, chopped (about 1/2 cup)
1 3/4 cups chicken stock
2 teaspoons all-purpose flour

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

EASY ONE-PAN PORK AND SQUASH DINNER

Easy One-Pan Pork and Squash Dinner image

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

Ingredients

cooking spray
3 tablespoons olive oil, divided
2 tablespoons honey
2 teaspoons salt, divided
2 teaspoons dried sage, divided
1 teaspoon ground black pepper, divided
1 pork tenderloin
5 cups (1-inch) cubes peeled, seeded butternut squash
2 Granny Smith apples, cut into 1-inch wedges
1 white onion, cut into 1/2-inch slices

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 SQUASH AND APPLES

Pork with Squash and Apples image

Provided by Food Network Kitchen

Categories main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 teaspoon freshly grated nutmeg
1 1/2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons chopped fresh sage
2 1-pound pork tenderloins, trimmed
Kosher salt and freshly ground pepper
1 small butternut squash, peeled and cut into 1-inch pieces
2 cooking apples, peeled and cut into 1/2-inch pieces
1 medium red onion, cut into 1/2-inch pieces
1 tablespoon honey mustard
1 sprig fresh rosemary
5 tablespoons unsalted butter, cut into pieces

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.