Pork Tenderloin with Apples and Acorn Squash

This recipe is actually from my What To Eat When You're Pregnant cookbook, but it is delicious even for non-preggos!  Acorn squash is a great high-fiber food and there is also a lot of protein, potassium, calcium and vitamins in this dish.  Plus, the fall flavors like apples, squash, and nutmeg can't be beat!  I used some fresh apples off the tree.  Enjoy!

All the yummy ingredients

Roasting the apples and squash


Roast Pork Tenderloin with Apples, Squash, and Golden Raisins


Pork Tenderloin
Dijon mustard
Salt and pepper
Onion powder
Garlic powder
Olive oil
One acorn squash, peeled and chopped
2 firm apples, cored and chopped
2 teaspoons apple cider vinegar
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 tablespoon golden raisins (I added about 2-3 tablespoons)
1 tablespoon water


1.  Preheat oven to 425 degrees.  Line a baking dish with foil.

2.  Rub the pork with the mustard and season all sides with salt, pepper, onion powder and garlic powder.  (I cut the tenderloin into smaller portions first to reduce cooking time.)  Place the meat in the prepared pan and bake for 25-35 minutes or until done.

3.  Meanwhile, heat the oil in a large skillet over medium heat  Add the squash and apple and cook for 10 minutes, stirring occasionally.  Add the vinegar, salt, cinnamon and nutmeg, and stir to blend.  Stir in the raisins and water, cover, and reduce heat to low.  Cook for 10 minutes more, then keep warm until ready to serve.

4.  When the meat is done, serve the sliced pork topped with the apple mixture.

Enjoy! :-)

What To Eat When You're Pregnant


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