Pork with Squash and Apples
Ingredients
- 1 teaspoon nutmeg, freshly grated
- 1 1/2 teaspoons garlic, minced, (about 2 large cloves)
- 2 tablespoons sage, fresh, chopped
- 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 rosemary, fresh
- 5 tablespoons unsalted butter, cut into pieces
Directions
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.
Per serving: Calories 487; Fat 22 g (Saturated 12 g); Cholesterol 164 mg; Sodium 367 mg; Carbohydrate 25 g; Fiber 5 g; Protein 47 g Photograph by Antonis Achilleos