Make a little fall magic right in your own kitchen with this easy family-pleasing meal.

Lean and juicy pork tenderloin is paired with sweet apples and butternut squash that have been tossed in cinnamon, ginger and cloves. After a quick sear for the pork everything cooks together in the same pan letting you sit back and enjoy the sweet smells of autumn.

You can use bagged pre-cut butternut squash, but keep in mind that freshly cut squash tends to brown better than pre-cut.


1 pork tenderloin trimmed of all visible fat and silver skin, approximately 1 – 1 ¼ lbs
1 teaspoon ground cinnamon
 ¼ teaspoon ground ginger
⅛ teaspoon ground cloves
1 small butternut squash, approximately 1 – 1 ½ lbs or about 2 cups
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1 medium onion, diced
1 teaspoon apple cider vinegar
4 teaspoons fresh sage, chopped and divided
2 large gala apples, or use your favorite baking apple that will hold its shape
2 teaspoons olive oil, divided
Optional: ¼ cup fresh pomegranate seeds or low sugar dried cranberries


  1. In a bowl large enough to contain the pork tenderloin, combine Dijon mustard, maple syrup, apple cider vinegar and 2 teaspoon chopped fresh sage. Add the tenderloin and turning to coat it. Cover with plastic wrap and refrigerate until ready to proceed. Pork can marinate (up to overnight) while the other ingredients are prepared.

  1. Preheat oven to 400°. Prepare a large baking sheet by coating it with cooking spray or lightly coating in olive oil.
  2. In a small bowl combine cinnamon, ginger and cloves.
  3. Peel and seed the butternut squash and cut into 1 inch cubes. To see a gallery of how to prepare butternut squash, click here.
  4. Core apples and cut each into 8 wedges.

  1. In a large bowl combine squash cubes and apple wedges. Drizzle with one teaspoon olive oil and toss to coat. Add cinnamon, ginger and clove mixture and stir to evenly coat. Pour squash and apple mixture onto prepared baking sheet, sprinkle with remaining 2 teaspoons of fresh sage and spread into a single layer. Bake apples and squash for 20 minutes.

  1. While apples and squash bake, preheat a large non-stick skillet over medium heat. Remove pork from the marinade, allowing any excess to drip back into the bowl. Sear pork on all sides until golden brown, about 2 minutes per side for a total of 8 minutes. Take care not to cook at too high a heat or the sugar in the maple syrup will cause the pork to burn, not brown.

  1. After apples and squash have baked for 20 minutes, remove from the oven. Use a spatula to turn the apples and squash over and move them to the outer edges creating a place in the center for the seared pork tenderloin. Add the pork to the baking sheet and return to the oven to cook for another 10 minutes or until the pork is cooked through and apples and squash are soft. Remove from oven and allow the pork to rest for 5 minutes before slicing. If using, sprinkle apples and squash with pomegranate seeds or dried cranberries. Serve hot with a side salad.

Serves 4.


Calories 222 Total Fat 5 g
Saturated Fat 1 g Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g Trans Fat 0 g
Cholesterol 60 mg Sodium 94 mg
Potassium 344 mg Total Carbohydrate 22 g
Dietary Fiber 5 g Sugars 12 g
Protein 24 g