We are in planning mode today. What do you think about this one?
- 1 tsp grounded nutmeg
- 1 ½ tsp minced garlic (about 2 large cloves)
- 2 tbsp chopped fresh sage
- 1 ½ pound pork tenderloin
- Salt and pepper to taste
- 1 butternut squash
- 2 cooking apples
- 1 medium red onion
- 1 tbsp honey mustard
- 1 sprig rosemary
- 5 tbsp unsalted butter, cut into pieces
- Preheat the oven to 425° degrees.
- Trim the fat from the pork.
- Mince the garlic and put aside.
- Mix the nutmeg, 1 tsp of the garlic and the sage in a bowl. Rub it over the pork and season with a pinch of salt and pepper and set aside.
- Toss the squash, apples, onion, the remaining ½ tsp garlic, the honey mustard, and salt and pepper to taste in a bowl.
- Spread the mixture out on a long sheet of foil. Add the rosemary and 3 tbsp butter, then bring the ends of the foil together and crimp to seal into a packet.
- Place the packet on a baking sheet and roast on the upper rack in the oven until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
- Meanwhile, heat a large pan over medium-high heat.
- Add the remaining 2 tbsp butter, and then brown the pork on all sides, about 8 minutes.
- Add 2 tbsp water and scrape up any browned bits from the pan, then transfer the pork and sauce to an oven-safe pan.
- Place the pan on the lower oven rack and roast until a thermometer registers 150°, about 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes.
- Return the cooking pan to medium heat. Add ½ cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.