Pork Roast with Apples and Squash
Pork tenderloin is roasted with butternut squash and apple wedges and are served with a savory sauce with a hint of cinnamon.
Sugar and spice and everything nice from Campbell's Kitchens.
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- 2 medium
- whole pork tenderloins (3/4 # each)
- 1 tsp
- olive oil
- 1/4 tsp
- ground black pepper
- 3 large
- granny smith apples, cored and thickly sliced
- 1 medium
- butternut squash (1 1/2 #'s) peeled, seeded and cut into cubes
- 2 Tbsp
- packed brown sugar
- 1/2 tsp
- ground cinnamon
- 1/2 c
- onion, chopped
- 1 3/4 c
- chicken stock
- 2 tsp
- all purpose flour
1Heat oven to 425^. Spray a roasting pan with cooking spray.
2Brush the pork with the oil and season with the pepper. Place pork in the roaster.
In a large bowl stir the apple, squash, brown sugar, cinnamon, onion and 1/2 cup of the stock.
Add the apple mixture to the pan.
3Roast for 25 minutes or until the pork is cooked through, stirring the apple/squash 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/squash mixture from the pan.
4Stir 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 gravy mixture with the pork and apple/squash mixture. Scrumptious!!!