There is nothing that says summer than a meal with squash! And this recipe is so easy, you’ll want to fix again and again.
1 tsp fresh nutmeg, grated
One and half tsp minced garlic
2 tbsp fresh sage, chopped
2 One pound trimmed pork tenderloins
Kosher salt and ground pepper
1 butternut squash, small, peel & cut
2 cooking size apples, peel & cut
1 med-size red onion, cut
1 tbsp honey mustard
Fresh rosemary, 1 sprig
5 tbsp unsalted butter
- Heat the oven to preheat to 425 degrees.
- In a bowl, mix the nutmeg, one teaspoon of the garlic, and the sage.
- Rub mixture over the pork and sprinkle with salt & pepper.
Toss the apples, onions, squash, and remaining garlic together with the honey mustard, salt & pepper in a bowl.
- Spread onto a sheet of foil.
- Add the rosemary and three tablespoons of the butter.
- Close ends of the foil, crimp together to create a packet.
- Place the packet on baking sheet then place in oven to roast for 30 to 35 minutes.
- Poking holes in the packet will release the steam.
As this roasts heat a large ovenproof skillet over medium-high heat. Add the rest of the butter and brown all sides of the pork. Add two tablespoons of water to loosen the browned bits then scrape the pan and place the results in pan. Lower the oven setting to 150 and wait 15 minutes. Then place the meat on a cutting board and let it sit for five minutes.
Turn the heat on skill to back to medium setting and add half cup of water, scraping up the browned bits. Let it simmer for two minutes. Then slice the pork, pouring the pan juices over it.
Ready to serve with the apples & squash!