Best 10 Roast Pork Tenderloin With Acorn Squash Recipes

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## Roast Pork Tenderloin with Acorn Squash: A Culinary Symphony of Autumn Flavors ##

As the autumn breeze sweeps through the air, a symphony of flavors awaits your culinary exploration. Our star dish, Roast Pork Tenderloin with Acorn Squash, is a masterpiece that captures the essence of the season. Succulent pork tenderloin, roasted to perfection, harmonizes with sweet and nutty acorn squash, caramelized onions, and a savory sage-infused gravy. This medley of flavors dances on your palate, leaving you craving more.

Our culinary journey doesn't stop there. We'll also embark on a delectable adventure with mouthwatering recipes like:

- **Roasted Garlic Parmesan Potatoes:** Crispy on the outside, fluffy on the inside, these potatoes are a perfect accompaniment to our main dish. Garlic and Parmesan cheese add a burst of umami and savoriness.

- **Wilted Spinach Salad with Warm Bacon Dressing:** A refreshing contrast to the richness of the pork and squash, this salad features tender spinach leaves tossed in a warm bacon dressing. The smoky bacon flavor adds a delightful depth to the salad.

- **Apple Cider Sangria:** No autumn feast is complete without a refreshing beverage. This sangria combines the sweetness of apple cider, the zest of oranges and lemons, and the warmth of cinnamon and cloves. It's the perfect drink to sip and savor while enjoying your meal.

Here are our top 10 tried and tested recipes!

ROASTED PORK TENDERLOIN WITH ACORN SQUASH



Roasted Pork Tenderloin With Acorn Squash image

From 'Everyday Food'. I made this using one large pork loin. I felt it needed a bit more hoisin sauce, so I doubled the amount indicated. It was really delicious.

Provided by dojemi

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 (2 lb) acorn squash, quartered, seeded and sliced 1/2 inch thick, skin on (see note)
8 garlic cloves, peeled
1/2 teaspoon dried rosemary
1 1/2 teaspoons coarse salt
1/4 teaspoon ground pepper
2 (1 lb) pork tenderloin
4 teaspoons olive oil
2 tablespoons hoisin sauce

Steps:

  • Preheat over to 375 degrees.
  • Scatter squash and garlic in a lrge roasting pan.
  • Mix rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; rub into pork.
  • Place in pan with vegetables; drizzle with oil.
  • Roast 25 minutes.
  • Brush pork with hoisin sauce.
  • Continue roasting, about 15 minutes, until pork reaches and internal temperature of 140 degrees.
  • Let meat stand 5 minutes before slicing into 1 1/2 inch tenderloins.
  • Serve with squash, garlic, and any pan juices.
  • NOTE: The recipe says to leave the skin on the squash. Perhaps this is so the squash will not fall apart during the cooking process. I did cook it as specified but took it off prior to eating.

PORK TENDERLOIN WITH ROASTED APPLES & SQUASH



Pork Tenderloin with Roasted Apples & Squash image

This pork tenderloin recipe roasts apples and acorn squash alongside for an easy, delicious weeknight meal. Preheated baking sheets help jump-start the roasting process, ensuring everything gets nicely browned.

Provided by Carolyn Malcoun

Categories     Healthy Pork Tenderloin Recipes

Time 50m

Number Of Ingredients 10

1 medium acorn squash (about 1 3/4 pounds), seeded and cut into eighths
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh sage, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 medium Pink Lady or Braeburn apples, cut into eighths
1 pound pork tenderloin, trimmed
1 tablespoon whole-grain mustard
1 tablespoon grated Parmesan cheese
2 tablespoons cider vinegar

Steps:

  • 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.

Nutrition Facts : Calories 293 calories, Carbohydrate 24 g, Cholesterol 75 mg, Fat 11 g, Fiber 4 g, Protein 25 g, SaturatedFat 2 g, Sodium 453 mg, Sugar 12 g

ROAST PORK TENDERLOIN WITH ACORN SQUASH



Roast Pork Tenderloin with Acorn Squash image

Hoisin-glazed pork tenderloin and thick wedges of acorn squash are roasted together in a single pan to make a satisfying one-dish meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Number Of Ingredients 7

1 acorn squash (2 pounds), quartered, seeded, and sliced 1/2 inch thick, skin on
8 garlic cloves, peeled
1/2 teaspoon dried rosemary
Coarse salt and ground pepper
2 pork tenderloins (about 1 pound each)
4 teaspoons olive oil
2 tablespoons hoisin sauce

Steps:

  • Preheat oven to 375 degrees. Scatter squash and garlic in a large roasting pan. Mix rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; rub into pork. Place in pan with vegetables; drizzle with oil.
  • Roast 25 minutes. Brush pork with hoisin. Continue roasting, about 15 minutes, until pork reaches an internal temperature of 140 degrees.
  • Let meat stand 5 minutes before slicing 1 1/2 tenderloins (reserve remaining half to make Pork and Soba Noodle Salad, if desired). Serve with squash, garlic, and any pan juices.

Nutrition Facts : Calories 352 g, Fat 11 g, Fiber 3 g, Protein 36 g

PORK CHOPS & ACORN SQUASH



Pork Chops & Acorn Squash image

My husband and I are crazy for the squash we grow in our garden. For a sweet and tangy dish, we slow-cook it with pork chops and orange juice. -Mary Johnson, Coloma, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 6 servings.

Number Of Ingredients 8

6 boneless pork loin chops (4 ounces each)
2 medium acorn squash, halved lengthwise, seeded and sliced
1/2 cup packed brown sugar
2 tablespoons butter, melted
1 tablespoon orange juice
3/4 teaspoon salt
3/4 teaspoon browning sauce, optional
1/2 teaspoon grated orange zest

Steps:

  • Place pork chops in a 5-qt. slow cooker; add squash. In a small bowl, mix remaining ingredients; pour over squash. Cook, covered, on low 4-6 hours or until pork is tender.

Nutrition Facts : Calories 317 calories, Fat 10g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 365mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

EASY ONE-PAN PORK AND SQUASH DINNER



Easy One-Pan Pork and Squash Dinner image

This quick and easy one-pan pork tenderloin and roasted butternut squash will have your weeknight dinner done in no time and hassle free!

Provided by Fioa

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 45m

Yield 4

Number Of Ingredients 10

cooking spray
3 tablespoons olive oil, divided
2 tablespoons honey
2 teaspoons salt, divided
2 teaspoons dried sage, divided
1 teaspoon ground black pepper, divided
1 pork tenderloin
5 cups (1-inch) cubes peeled, seeded butternut squash
2 Granny Smith apples, cut into 1-inch wedges
1 white onion, cut into 1/2-inch slices

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
  • Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
  • Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
  • Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
  • Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 358 calories, Carbohydrate 44.5 g, Cholesterol 49.1 mg, Fat 13 g, Fiber 6.4 g, Protein 20.3 g, SaturatedFat 2.3 g, Sodium 1211.9 mg, Sugar 22.1 g

PORK WITH SQUASH AND APPLES



Pork with Squash and Apples image

Provided by Food Network Kitchen

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 11

1 teaspoon freshly grated nutmeg
1 1/2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons chopped fresh sage
2 1-pound pork tenderloins, trimmed
Kosher salt and freshly ground pepper
1 small butternut squash, peeled and cut into 1-inch pieces
2 cooking apples, peeled and cut into 1/2-inch pieces
1 medium red onion, cut into 1/2-inch pieces
1 tablespoon honey mustard
1 sprig fresh rosemary
5 tablespoons unsalted butter, cut into pieces

Steps:

  • Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
  • Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
  • Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
  • Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.

SPICE-RUBBED PORK LOIN WITH ACORN SQUASH



Spice-Rubbed Pork Loin with Acorn Squash image

Sweet, spicy, and savory, this dish is ready in just over an hour. It pairs wonderfully with Sauteed Kale.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h15m

Number Of Ingredients 8

4 tablespoons extra-virgin olive oil
1/4 cup packed light-brown sugar
1/2 teaspoon ancho chile powder or other single chile powder
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
2 pounds acorn squash, seeded and cut into 1-inch-thick wedges
1 boneless pork loin (3 pounds), tied
Coarse salt and ground pepper

Steps:

  • Preheat oven to 425 degrees. In a large bowl, stir together 3 tablespoons oil, sugar, chile powder, cinnamon, cumin, and 2 tablespoons water. Add squash and toss to coat. Set aside.
  • Generously season pork with salt and pepper. Heat a cast-iron skillet or other heavy pan over high. Add 1 tablespoon oil and swirl to coat. Cook pork on all sides until deep golden brown, about 10 minutes total. Place pork on a rimmed baking sheet; pour oil from skillet onto sheet and spread evenly.
  • Arrange squash around pork. Brush pork with sugar mixture from bowl. Bake until pork is cooked through (an instant-read thermometer inserted in center should register 135 degrees), 40 to 45 minutes, brushing meat with sugar mixture and turning squash every 15 minutes. Tent pork with foil and let rest 10 minutes before slicing.

Nutrition Facts : Calories 552 g, Fat 27 g, Fiber 3 g, Protein 42 g

ROASTED PORK TENDERLOIN



Roasted Pork Tenderloin image

Easy and yummy pork tenderloin, melts in your mouth. You may use more or less sage according to your taste.

Provided by WUNNIE

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 3h10m

Yield 6

Number Of Ingredients 7

2 pounds pork tenderloin
½ teaspoon ground sage
garlic salt to taste
1 (32 ounce) jar sauerkraut, drained
½ apple
½ onion
⅓ cup brown sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
  • Cover and bake in preheated oven for 2 to 3 hours, until the internal temperature has reached 145 degrees F (63 degrees C).

Nutrition Facts : Calories 199.1 calories, Carbohydrate 16.5 g, Cholesterol 65.3 mg, Fat 3.8 g, Fiber 4.4 g, Protein 24.8 g, SaturatedFat 1.3 g, Sodium 1063.2 mg, Sugar 11.7 g

AUTUMN PORK ROAST



Autumn Pork Roast image

This pork roast is surrounded by onions and butternut squash, and baked in a savory and sweet sauce.

Provided by SJRJA

Categories     Main Dish Recipes     Roast Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12

2 ½ pounds boneless pork loin
1 teaspoon garlic powder
salt and pepper to taste
2 tablespoons olive oil
½ cup dry white wine
2 cups cubed butternut squash
1 large onion, sliced
½ cup applesauce
1 tablespoon Dijon mustard
1 tablespoon soy sauce
½ cup brown sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
  • Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
  • Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving

Nutrition Facts : Calories 450.1 calories, Carbohydrate 29.8 g, Cholesterol 91.8 mg, Fat 21 g, Fiber 1.8 g, Protein 31.4 g, SaturatedFat 6.7 g, Sodium 288.6 mg, Sugar 22.3 g

PORK TENDERLOIN WITH TURMERIC, SQUASH, AND COLLARD GREENS SALAD



Pork Tenderloin with Turmeric, Squash, and Collard Greens Salad image

One butternut squash gets used in two ways-raw and roasted-in this fall weeknight dinner, while fish sauce, lime, and coconut add a touch of Southeast Asian flair.

Provided by Anna Stockwell

Categories     Quick and Healthy     Pork     Pork Tenderloin     Cumin     Butternut Squash     Collard Greens     Coconut     Yogurt     Roast     Wheat/Gluten-Free     Fall     Dinner     Gluten-Free and Fresh

Yield 4 servings

Number Of Ingredients 14

1 1/2 teaspoons ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 medium butternut squash (about 2 1/2 pounds), peeled
4 tablespoons coconut oil, warmed, divided
3 tablespoons fresh lime juice
1 tablespoon honey
3 1/2 teaspoons fish sauce
2 small pork tenderloins (about 1 1/2 pounds total)
1 large bunch collard greens (about 12 ounces)
2 tablespoons vegetable or canola oil
1/4 cup toasted coconut chips
1 cup plain Greek yogurt

Steps:

  • Arrange racks in middle and upper thirds of oven; preheat to 450°F. Mix turmeric, salt, pepper, and cumin in a small bowl; set aside.
  • Using a peeler, slice ribbons off long neck of squash until you have 2 cups ribbons; set aside. Cut remaining squash in half lengthwise; scoop out and discard seeds. Cut squash into 1/2" half-moons.
  • Toss squash pieces with 2 Tbsp. coconut oil in a large bowl. Add 1 1/2 tsp. turmeric mixture and toss to coat. Spread squash mixture on a rimmed baking sheet, reserving large bowl, and roast in upper third of oven until golden-brown and tender, about 20 minutes.
  • Whisk lime juice, honey, and fish sauce in a large bowl. Add squash ribbons and toss to coat; let sit until ready to use.
  • Meanwhile, rub pork with remaining turmeric mixture in reserved large bowl. Heat remaining 2 Tbsp. coconut oil in a large heatproof skillet (preferably cast iron) over high and sear pork, turning often, until browned on all sides, about 5 minutes. Transfer skillet to center rack in oven and roast, flipping pork halfway through, until an instant-read thermometer inserted into thickest part of tenderloin registers 145°F, 10-12 minutes. Transfer to a cutting board and let rest 5 minutes before slicing.
  • While pork and squash roast, remove stems from collards. Stack halved leaves into a neat pile. Starting at 1 long side, roll into a tube, then slice at 1/2" intervals across tube to create ribbons.
  • Transfer squash ribbons to a plate. Add vegetable oil to dressing and whisk to combine. Using your hands, massage collards in dressing until dark green. Return squash ribbons to bowl and toss to combine.
  • Divide salad among plates or transfer to a serving platter; top with coconut chips. Serve roasted squash and pork with yogurt alongside.

Tips:

  • To ensure the tenderloin cooks evenly, use a meat thermometer to check the internal temperature. It should reach 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
  • Acorn squash can be roasted whole or cut into smaller pieces. If roasting whole, pierce the skin with a fork to help it cook evenly.
  • For extra flavor, toss the acorn squash with olive oil, salt, and pepper before roasting.
  • If you don't have fresh sage, you can substitute dried sage or another herb like rosemary or thyme.
  • Serve the roast pork tenderloin with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

This flavorful and juicy roast pork tenderloin with roasted acorn squash is a perfect fall dish. The tenderloin is cooked to perfection and the squash is sweet and caramelized. This dish is sure to impress your family and friends.

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