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Photo of pork tenderloin with butternut squash and applesauce

Pork Tenderloin and Butternut Squash with Applesauce

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  • Author: Lora Ulrich
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 - 60 Minutes
  • Yield: 4 Servings 1x


This pork tenderloin and butternut squash with applesauce is a classic for many reasons, but the best reason is because it tastes so great!


  • 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
  • 12 dashes of apple pie spice or cinnamon & nutmeg
  • 1 lb (450 g) pork tenderloin, cut into 4 pieces


  1. 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.
  2. While it’s cooking, mix together the applesauce, Greek yogurt, and spices in a small bowl. Set aside.
  3. 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.
  4. 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.
  5. 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.