Serve up this pork tenderloin with fresh fall produce.
If there was ever a dinner that was made for fall, it’s this one. Tender pork with apples and squash might just be our new favorite meal for the season! All the colors and flavors of fall are on this plate.
Marguerite Henderson shares how to make a seared pork tenderloin. She shares how to mix up a side of sautéed veggies and fruits for a savory side. She also shares where to get some crinkle cut squash!
Find more recipes from Marguerite on Instagram, @margueriteh100.
Seared Pork Tenderloins With Apples, Onions, Fennel, and Butternut Squash
- 2 x 1 lb. pork tenderloins (2 lb. pkg. works perfectly)
- 1 tablespoon Dijon mustard
- 1 tsp, kosher salt + ½ tsp ground black pepper + 1 tsp. dried thyme + ½ tsp. fennel seed
- 2 tablespoons olive oil
- 1 large sweet onion, thinly sliced
- 1 bulb fennel, thinly sliced
- 2 Granny Smith apples, peeled and thinly sliced
- 2 cups cubed butternut squash (can buy the precut squash)
- ½ cup chicken or beef broth, or white wine
- Sage leaves and fennel fronds for garnish
Rub the pork tenderloins with mustard, and then sprinkle on the salt, pepper, thyme and fennel seed.
Heat the olive oil in large 8”-10”skillet. Sear the pork on all sides for about 10 minutes. Place in a roasting pan. Roast in a 350o oven for 15 minutes. While roasting, add the onion, fennel, apples, and squash to the skillet in which you seared the pork. Sauté for 10 minutes, until the onions are soft. Add to the roasting pan with the pork. Deglaze the pan with chicken or beef broth or wine. Add to roasting pan. Cook for an additional 15 minutes until pork registers 145o in center and vegetables are tender. Slice the pork on a diagonal, place the vegetables around the pork and drizzle on the pan juices. Garnish with fresh sage leaves, fennel fronds or parsley. Serves 4 – 6.