Ingredients

How to make it

  • Preheat the oven to 425 degrees.
  • Mix nutmeg, 1 tsp of garlic and sage in a bowl. Rub over pork and season with salt and pepper.
  • Cut squash into 1/2 inch pieces, apples into 1 inch pieces and slice the onion into thin crescents.
  • Toss squash, apples, onion and remaining 1/2 tsp of garlic, honey mustard and salt and pepper in a bowl. See Photo
  • Spread mixture on a long sheet of foil. Add 3 tbsp of the butter then fold into a packet and crimp to seal.
  • Place on a baking sheet and roast on the upper rack of the oven until tender (about 30-35 minutes). Poke some holes in it to allow steam to escape.
  • Meanwhile, heat a large ovenproof skillet over medium high heat. Add remaining butter, melt and then add the pork and brown on all sides (about 8 minutes).
  • Remove the pork, add 2 tbsp of water and stir, scraping any browned bits from the skillet.
  • Return the pork and transfer the skillet to the lower rack of the oven and roast until it reaches 150 degrees (about 15 mins) See Photo. Move the meat to a cutting board and let rest for 5 minutes.
  • Return the skillet to medium heat. Add 1/2 cup of water, scrape the skillet and simmer about 2 minutes.
  • Slice the pork, drizzle with pan juices and serve with squash and apples.
Mix the Veggies   Close
Saute the Pork   Close

Reviews & Comments 2

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  • notyourmomma 4 years ago
    Nicely done. The butternut squash was a surprise, I think it would be awesome with apples and yes, it has a natural affinity with pork.
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  • dugger 4 years ago
    Originally from Food Network Magazine we took out some stuff we do not like. Also the sizes of the cut vegetables did not match their cooking speed so we modified them a lot. In the end it all seemed to work out. I love it when a plan comes together.
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