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Photo: Jacob Fox
Active Time:20 minsTotal Time:50 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:50 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1mediumacorn squash (about 1 3/4 pounds), seeded and cut into eighths2tablespoonsextra-virgin olive oil2tablespoonschopped fresh sage, divided½teaspoonsalt, divided½teaspoonground pepper, divided2medium Pink Lady or Braeburn apples, cut into eighths1poundpork tenderloin, trimmed1tablespoonwhole-grain mustard1tablespoongrated Parmesan cheese2tablespoonscider vinegar
Cook Mode(Keep screen awake)
Ingredients
1mediumacorn squash (about 1 3/4 pounds), seeded and cut into eighths
2tablespoonsextra-virgin olive oil
2tablespoonschopped fresh sage, divided
½teaspoonsalt, divided
½teaspoonground pepper, divided
2medium Pink Lady or Braeburn apples, cut into eighths
1poundpork tenderloin, trimmed
1tablespoonwhole-grain mustard
1tablespoongrated Parmesan cheese
2tablespoonscider vinegar
DirectionsPosition racks in center and lower third of oven. Place a large rimmed baking sheet on each rack. Preheat oven to 450°F.Toss squash with oil, 1 tablespoon sage and ¼ teaspoon each salt and pepper in a medium bowl. Place the squash, cut-side down, on one of the baking sheets. Add apples to the bowl and toss to coat with the remaining oil mixture; set aside.Coat the other baking sheet with cooking spray and place pork on it. Sprinkle the pork with the remaining ¼ teaspoon each salt and pepper. Brush the top with mustard and sprinkle with Parmesan and the remaining 1 tablespoon sage. Place the pork on the lower rack and the squash on the center rack and roast for 10 minutes.Add the apples to the pan with the pork. Flip the squash. Continue roasting until the squash is tender and an instant-read thermometer inserted in the thickest part of the pork registers 145°F, 10 to 15 minutes more.Transfer the pork to a clean cutting board and let rest for 5 minutes. Pour vinegar around the apples and scrape up the browned bits. Toss the apples with the squash. Slice the pork and serve with the squash and apples.Originally appeared: EatingWell Magazine, September 2021
Directions
Position racks in center and lower third of oven. Place a large rimmed baking sheet on each rack. Preheat oven to 450°F.Toss squash with oil, 1 tablespoon sage and ¼ teaspoon each salt and pepper in a medium bowl. Place the squash, cut-side down, on one of the baking sheets. Add apples to the bowl and toss to coat with the remaining oil mixture; set aside.Coat the other baking sheet with cooking spray and place pork on it. Sprinkle the pork with the remaining ¼ teaspoon each salt and pepper. Brush the top with mustard and sprinkle with Parmesan and the remaining 1 tablespoon sage. Place the pork on the lower rack and the squash on the center rack and roast for 10 minutes.Add the apples to the pan with the pork. Flip the squash. Continue roasting until the squash is tender and an instant-read thermometer inserted in the thickest part of the pork registers 145°F, 10 to 15 minutes more.Transfer the pork to a clean cutting board and let rest for 5 minutes. Pour vinegar around the apples and scrape up the browned bits. Toss the apples with the squash. Slice the pork and serve with the squash and apples.
Position racks in center and lower third of oven. Place a large rimmed baking sheet on each rack. Preheat oven to 450°F.
Toss squash with oil, 1 tablespoon sage and ¼ teaspoon each salt and pepper in a medium bowl. Place the squash, cut-side down, on one of the baking sheets. Add apples to the bowl and toss to coat with the remaining oil mixture; set aside.
Coat the other baking sheet with cooking spray and place pork on it. Sprinkle the pork with the remaining ¼ teaspoon each salt and pepper. Brush the top with mustard and sprinkle with Parmesan and the remaining 1 tablespoon sage. Place the pork on the lower rack and the squash on the center rack and roast for 10 minutes.
Add the apples to the pan with the pork. Flip the squash. Continue roasting until the squash is tender and an instant-read thermometer inserted in the thickest part of the pork registers 145°F, 10 to 15 minutes more.
Transfer the pork to a clean cutting board and let rest for 5 minutes. Pour vinegar around the apples and scrape up the browned bits. Toss the apples with the squash. Slice the pork and serve with the squash and apples.
Originally appeared: EatingWell Magazine, September 2021
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Nutrition Facts(per serving)293Calories11gFat24gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
