Best Roasted Pork Tenderloin With Butternut Squash Mash And Tarragon Recipes

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ROASTED PORK TENDERLOIN WITH BUTTERNUT SQUASH MASH AND TARRAGON GRAVY



Roasted Pork Tenderloin with Butternut Squash Mash and Tarragon Gravy image

Provided by Rocco DiSpirito

Categories     Pork     Roast     Father's Day     Dinner     Pork Tenderloin     Butternut Squash     Healthy     Tarragon     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 4

Number Of Ingredients 12

1 medium butternut squash, cut in half lengthwise, seeds removed
1 pound lean pork tenderloin, trimmed of all visible fat
Salt
Freshly ground black pepper
Nonstick butter-flavored cooking spray
1/2 cup unsweetened applesauce
4 teaspoons Dijon mustard
1/2 cup apple cider or low-fat, low-sodium chicken broth
1 tablespoon plus 2 teaspoons agave nectar
2 teaspoons chopped fresh tarragon
A pinch of ground nutmeg
1/2 cup toasted walnuts, broken into small pieces

Steps:

  • 1. Preheat the oven to 400°F.
  • 2. Place the butternut squash, cut side down, on a microwave-safe plate. Microwave on high till the squash is tender, about 12 to 15 minutes.
  • 3. Meanwhile, heat a large cast-iron skillet over high heat. Season the pork with salt and pepper to taste. When the pan is hot, coat it with the cooking spray. Add the pork to the pan and sear on all sides, about 3 minutes per side. Transfer the pork to a baking sheet and continue cooking in the oven till done, about 10 to 15 minutes, or until the internal temperature reaches 155°F. Remove the baking sheet from the oven, and tent the meat with foil to keep it warm. Let the meat rest for at least 10 minutes before slicing.
  • 4. In the same pan over medium-low heat, add the applesauce, scraping up any flavorful bits with a wooden spoon. Add the mustard, apple cider, 2 teaspoons agave, and tarragon. Stir continuously until the sauce thickens. Season with salt and pepper to taste.
  • 5. With a spoon, scoop the flesh of the squash into a medium bowl. Mash the squash with a fork, and add the nutmeg grates and remaining agave. Stir till combined. Season with salt and pepper to taste.
  • 6. With a sharp knife, thinly slice the pork. Serve the pork with the reduced sauce and the butternut squash. Sprinkle the walnuts on top of the pork.

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

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

ROASTED PORK TENDERLOIN WITH BUTTERNUT SQUASH MASH AND TARRAGON



Roasted Pork Tenderloin With Butternut Squash Mash and Tarragon image

Make and share this Roasted Pork Tenderloin With Butternut Squash Mash and Tarragon recipe from Food.com.

Provided by chrish574

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 medium butternut squash, cut in half lengthwise, seeds removed
1 lb lean pork tenderloin, trimmed of all visible fat
salt
fresh ground black pepper
nonstick butter-flavored cooking spray
1/2 cup unsweetened applesauce
4 teaspoons Dijon mustard
1/2 cup apple cider, low-sodium chicken broth or 1/2 cup low-sodium low-fat chicken broth
1 tablespoon agave nectar
2 teaspoons agave nectar
2 teaspoons chopped fresh tarragon
1 pinch ground nutmeg
1/2 cup toasted walnuts, broken into small pieces

Steps:

  • 1. Preheat the oven to 400°F.
  • 2. Place the butternut squash, cut side down, on a microwave-safe plate. Microwave on high till the squash is tender, about 12 to 15 minutes.
  • 3. Meanwhile, heat a large cast-iron skillet over high heat. Season the pork with salt and pepper to taste. When the pan is hot, coat it with the cooking spray. Add the pork to the pan and sear on all sides, about 3 minutes per side. Transfer the pork to a baking sheet and continue cooking in the oven till done, about 10 to 15 minutes, or until the internal temperature reaches 155°F Remove the baking sheet from the oven, and tent the meat with foil to keep it warm. Let the meat rest for at least 10 minutes before slicing.
  • 4. In the same pan over medium-low heat, add the applesauce, scraping up any flavorful bits with a wooden spoon. Add the mustard, apple cider, 2 teaspoons agave, and tarragon. Stir continuously until the sauce thickens. Season with salt and pepper to taste.
  • 5. With a spoon, scoop the flesh of the squash into a medium bowl. Mash the squash with a fork, and add the nutmeg grates and remaining agave. Stir till combined. Season with salt and pepper to taste.
  • 6. With a sharp knife, thinly slice the pork. Serve the pork with the reduced sauce and the butternut squash. Sprinkle the walnuts on top of the pork.

Nutrition Facts : Calories 378.7, Fat 14.1, SaturatedFat 2.3, Cholesterol 73.7, Sodium 132.7, Carbohydrate 39.4, Fiber 7.2, Sugar 9.5, Protein 29

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