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Sheet-Pan Pork Tenderloin with Apples & Acorn Squash

Ingredients

  • 1 cup apple juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 pork tenderloin (about 1 1/4 pounds/567g)
  • 2 tsp ground cinnamon
  • 1 tsp paprika
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1 garlic clove, minced
  • 1 Granny Smith apple, cored and chopped
  • 1/2 medium acorn squash, chopped (about 2 cups)
  • 1/2 medium yellow onion, sliced
  • 1/2 cup dried cherries
  • 1 tbsp olive oil

Directions

  1. Preheat oven to 400°F (200°C). Line rimmed baking pan with foil; spray with cooking spray.
  2. In small saucepan, heat juice, honey and mustard to a simmer over medium-high heat; simmer 8 minutes or until thickened.
  3. In small bowl, stir cinnamon and paprika. Place pork on prepared pan and brush all sides with ½ the juice mixture; sprinkle with 1½ teaspoons (7 mL) cinnamon mixture, ½ teaspoon (3 mL) salt and ¼ teaspoon (2 mL) pepper.
  4. In large bowl, toss garlic, apple, squash, onion, cherries and remaining cinnamon mixture, 1 tablespoon (15 mL) oil, and ¼ teaspoon (2 mL) each salt and pepper; spread on pan around pork. Roast 25 minutes or until internal temperature of pork reaches 140°F (60°C) and vegetable mixture is tender. Brush pork with remaining juice mixture; let stand 5 minutes before slicing.
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Sheet-Pan Pork Tenderloin with Apples & Acorn

Ingredients

  • 1 cup apple juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 pork tenderloin (about 1 1/4 pounds/567g)
  • 2 tsp ground cinnamon
  • 1 tsp paprika
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1 garlic clove, minced
  • 1 Granny Smith apple, cored and chopped
  • 1/2 medium acorn squash, chopped (about 2 cups)
  • 1/2 medium yellow onion, sliced
  • 1/2 cup dried cherries
  • 1 tbsp olive oil

Directions

  1. Preheat oven to 400°F (200°C). Line rimmed baking pan with foil; spray with cooking spray.
  2. In small saucepan, heat juice, honey and mustard to a simmer over medium-high heat; simmer 8 minutes or until thickened.
  3. In small bowl, stir cinnamon and paprika. Place pork on prepared pan and brush all sides with ½ the juice mixture; sprinkle with 1½ teaspoons (7 mL) cinnamon mixture, ½ teaspoon (3 mL) salt and ¼ teaspoon (2 mL) pepper.
  4. In large bowl, toss garlic, apple, squash, onion, cherries and remaining cinnamon mixture, 1 tablespoon (15 mL) oil, and ¼ teaspoon (2 mL) each salt and pepper; spread on pan around pork. Roast 25 minutes or until internal temperature of pork reaches 140°F (60°C) and vegetable mixture is tender. Brush pork with remaining juice mixture; let stand 5 minutes before slicing.