Pork Tenderloin with Cranberry Pan Sauce
and roasted delicata squash

Name: Pork Tenderloin with Cranberry Pan Sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/4 lbs Pork tenderloin; 1 Tbsp Oil, cooking; 1/2 cup Wine, red (look for something with fruit flavor profiles, or sub chicken stock); 1/2 cup Stock, chicken or vegetable; 1/4 cup Cranberries, dried (sub dried cherries or other dried fruit); 2 tsp Sugar, light brown; 2 tsp Mustard, Dijon; 1/2 Onions, red, sliced; 1/2 cup Pecan halves, roughly chopped; 1 lb Squash, delicata (sub acorn squash), sliced; 2 Tbsp Tarragon, fresh (sub fresh thyme), leaves torn, stems discarded; 1 Tbsp Oil, olive

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

Pork Tenderloin with Cranberry Pan Sauce

Lots of flavors come together in this roasted pork with a sweet and tart pan sauce of dried cranberries. If you've never had delicata squash, you're in for a real treat. This winter squash has a sweet, nutty flavor and is one of the best for weeknight dinners because you don't have to peel it.

Ingredients

Metric

Servings:

Pork Tenderloin with Cranberry Pan Sauce:

Pork tenderloin - 1 1/4 lbs
Oil, cooking - 1 Tbsp
Wine, red (look for something with fruit flavor profiles, or sub chicken stock) - 1/2 cup
Stock, chicken or vegetable - 1/2 cup
Cranberries, dried (sub dried cherries or other dried fruit) - 1/4 cup
Sugar, light brown - 2 tsp
Mustard, Dijon - 2 tsp

Roasted Delicata Squash:

Onions, red - 1/2 , sliced
Pecan halves - 1/2 cup , roughly chopped
Squash, delicata (sub acorn squash) - 1 lb , sliced
Tarragon, fresh (sub fresh thyme) - 2 Tbsp , leaves torn, stems discarded
Oil, olive - 1 Tbsp

Prep

Onions / Pecans - Prep as directed. (Can be done up to 5 days ahead)
Squash - Rinse and dry squash. Slice in half lengthwise and scoop out seeds with a spoon. Cut into 1” (1.25 cm) slices. (Can be done up to 3 days ahead)
Tarragon - Chop.
Pork tenderloin - Lightly salt and pepper, and tenderize with a fork. (Can be done up to 1 day ahead)

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Make

Heat oven to 425F / 218C degrees.
Line sheet pan with foil and brush with some cooking oil. Toss squash slices, onions and pecans with cooking oil and sprinkle with some salt and pepper. Spread on the pan and roast, stirring halfway through, until tender, ~25 minutes.
Heat a skillet over medium-high heat. Add cooking oil and then pork to heated oil. Sear on both sides for 2 to 3 minutes each, until golden brown. Pour wine into skillet, cover loosely with foil, and bake in the oven for 16 to 20 minutes or until pork reaches 145F / 63C degrees.
Transfer pork to a cutting board and let rest, covered with foil, for 10 minutes. Leave cooking liquid in skillet and place skillet over medium heat. Add stock, cranberries, brown sugar and mustard and whisk. Simmer until sauce thickens, ~2 minutes.
When squash is done cooking, toss with tarragon.
Slice pork and spoon pan sauce over top. Serve with squash on the side and enjoy!

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