Roasted Pork Tenderloin with Butternut Squash and Apple Salad

By kikilu — October 18, 2013

Ah, the flavors of fall and plenty of squash. Call me crazy but I'm not one to jump on the squash soup bandwagon. Serve it to me and I'll eat it, but I rarely ever make it…actually never. I love roasted squash or sauteed squash with grains then spiked with citrus notes. Oh, how about stir fried with tons of fall veggies with a jolt of thai garlic chili? Now we are cooking. But it's also apple season at Mariano's and we wanted to highlight some very special flavors paired together. 

The roasted pork needs to be seasoned generously with a nice sea salt and rubbed down with a smokey paprika. Once paired with the bright, crisp apples sptrized with lemon, this dish is the perfect autumn couple. Then add some simple roasted butternut squash and shallots and the meal is complete. Now here is the kicker, everything goes in the oven together. It's a one-oven meal. Pull it all out and serve. Make sure to check the temperature of the pork so you don't overcook it. You want to serve perfectly cooked pork, not leather. Use an instant-read thermometer and cook until it reads 145° at thickest part and let it sit for a few minutes before slicing.

One final note, I use Pimenton or smoked sweet paprika. It's a must-have for your spice rack. Great for grilling, veggies and even salad dressings. 

Roasted Pork Tenderloin with Butternut Squash and Apple Salad

By kikilu Published: October 18, 2013

    by Kiki Luthringshausen of Beauty and Her Feast



    1. Preheat an oven to 375°. Trim any excess fat off the tenderloin. Place the pork on a baking sheet. Brush it with olive oil and sprinkle with sea salts, freshly ground pepper and smoked paprika.
    2. On a separate baking sheet, toss the cubes of butternut squash and the wedges of shallots with olive, season with salt and pepper.
    3. Arrange in one layer and place the baking sheet in the lower rack in the oven. Turn the squash at least once with a spatula as it cooks and roast for 30 minutes.
    4. Put the baking sheet with the pork in the oven on the top rack and roast for about 20-25 minutes or until an instant-read thermometer inserted into the thickest part registers 145°. Remove from the oven and let sit for 8 minutes.
    5. In the meantime, peel and dice the granny smith apples and put into a small mixing bowl. Add the celery and parsley then sprinkle with sugar and squeeze the fresh lemon on the mixture. Toss.
    6. To serve: place a scoop of squash and shallots, place the a few slices of pork tenderloin alongside and top with the apple salad. Scatter the walnuts around the dish.

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