This pork tenderloin and butternut squash with applesauce is a classic for many reasons, but the best reason is because it tastes so great!
Pork Tenderloin and Butternut Squash with Applesauce
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 – 60 Minutes
- Yield: 4 Servings 1x
Description
This pork tenderloin and butternut squash with applesauce is a classic for many reasons, but the best reason is because it tastes so great!
Ingredients
Scale
- 1½ lbs (680g) butternut squash, washed and cut in half
- 1 red bell pepper, chopped
- 2 large carrots, chopped
- ½ tsp dried thyme
- 3 Tbsp olive oil
- Sea salt and freshly ground pepper
- 1 cup (250 g) no-sugar-added applesauce
- ¼ cup (55 g) plain non dairy Greek yogurt
- 1–2 dashes of apple pie spice or cinnamon & nutmeg
- 1 lb (450 g) pork tenderloin, cut into 4 pieces
Instructions
- Preheat the oven to 375ºF/190ºC. In a shallow baking dish, toss the potatoes, pepper, and carrots with the thyme, 2 Tbsp olive oil, salt, and pepper. Place in the oven and roast for about 20 minutes, until the potatoes start to become tender.
- While it’s cooking, mix together the applesauce, Greek yogurt, and spices in a small bowl. Set aside.
- Season the pork with salt and pepper. Heat the remaining 1 Tbsp of olive oil in a large skillet over medium-high heat. Add the pork and sear on all sides until browned, 5-6 minutes.
- Remove the baking dish from the oven and place the pork inside before returning the dish to the oven. Roast for 15-20 minutes, until a thermometer inserted into the center of a tenderloin registered 145ºF/63ºC.
- Remove from the oven and place the pork on a cutting board. Let it rest for 5 minutes before slicing. Serve with the roasted vegetables and creamy applesauce.
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