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Category: casseroles and one dish meals
Prep Time: Cook Time: Total Time:
Serves 8
Prep time:20 minutes
Bake time: 45 minutes
Stand time: 10 minutes
Vegetable cooking spray
2 (3/4 lb.each) whole pork tenderloins
1 tsp olive oil
1/4 tsp coarsley ground black pepper
3 lrg granny smith apples, cored and thickly sliced
1 1/2 lb butternut squash, peeled and cubed (about 4 cups)
2 Tbsp packed brown sugar
1/2 tsp ground cinnamon
1 can (14 oz) chicken broth (1 3/4 cup)
2 tsp all purpose flour
Preheat oven to 425F. Spray large roasting pan with cooking spray.
Brush pork with oil and sprinkle with black pepper. Place in prepared pan. Mix apples, squash, brown sugar, cinnamon and 1/2 cup broth. Add to pan.
Roast for 25 minutes or until temperature reads 155F on meat thermometer, stirring squash mixture once during roasting. Remove pork from pan and let stand 10 minutes. Roast squash mixture 15 minutes or until browned. Remove squash mixture from pan.
Mix remaining broth and flour. Stir into pan drippings, scraping up browned bits. Cook until mixture boils and thickens, stirring constantly. Serve sauce with sliced pork and squash.
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Roast pork with green apples and golden squash
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Category: casseroles and one dish meals
Prep Time: Cook Time: Total Time:
Serves 8
Prep time:20 minutes
Bake time: 45 minutes
Stand time: 10 minutes
Vegetable cooking spray
2 (3/4 lb.each) whole pork tenderloins
1 tsp olive oil
1/4 tsp coarsley ground black pepper
3 lrg granny smith apples, cored and thickly sliced
1 1/2 lb butternut squash, peeled and cubed (about 4 cups)
2 Tbsp packed brown sugar
1/2 tsp ground cinnamon
1 can (14 oz) chicken broth (1 3/4 cup)
2 tsp all purpose flour
Preheat oven to 425F. Spray large roasting pan with cooking spray.
Brush pork with oil and sprinkle with black pepper. Place in prepared pan. Mix apples, squash, brown sugar, cinnamon and 1/2 cup broth. Add to pan.
Roast for 25 minutes or until temperature reads 155F on meat thermometer, stirring squash mixture once during roasting. Remove pork from pan and let stand 10 minutes. Roast squash mixture 15 minutes or until browned. Remove squash mixture from pan.
Mix remaining broth and flour. Stir into pan drippings, scraping up browned bits. Cook until mixture boils and thickens, stirring constantly. Serve sauce with sliced pork and squash.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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