Roasted Pork Tenderloin with Acorn Squash
Elevate your weeknight dinners with this Roasted Pork Tenderloin with Acorn Squash recipe, a symphony of savory and sweet flavors that's as comforting as it is elegant. Perfectly seasoned with aromatic rosemary, thyme, garlic, and a hint of smoky paprika, the tender pork is roasted to juicy perfection alongside caramelized acorn squash slices infused with cinnamon and maple syrup. The high-temperature roasting enhances the natural sweetness of the squash while creating delightful golden edges, beautifully complementing the succulent pork. With just 15 minutes of prep time, this stunning dish is ideal for holiday gatherings or cozy autumn meals, delivering gourmet flavors with minimal effort. Serve it as a complete meal to impress your guests or make any dinner feel special! Keywords: roasted pork tenderloin, acorn squash recipe, easy dinner ideas, autumn recipes, savory and sweet roast.
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Recipe Information
Ingredients
- 2 lbs pork tenderloin
- 2 whole acorn squash
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- 1 tsp paprika
- 0.5 tsp ground cinnamon
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp maple syrup
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Trim any excess fat or silver skin from the pork tenderloin and pat it dry with paper towels.
In a small bowl, mix together 2 tablespoons of olive oil, minced garlic, rosemary, thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Rub the seasoning mixture evenly over the pork tenderloin, ensuring it is well coated. Set aside to marinate while preparing the squash.
Cut each acorn squash in half lengthwise and scoop out the seeds. Slice each half into 1-inch thick wedges.
Place the squash wedges in a large mixing bowl and drizzle with 1 tablespoon of olive oil. Sprinkle with cinnamon, 1 teaspoon salt, 1/2 teaspoon black pepper, and maple syrup. Toss until the squash is evenly coated.
Arrange the squash wedges in a single layer on one side of the prepared baking sheet. Place the pork tenderloin on the other side.
Roast in the preheated oven for 35-40 minutes, flipping the squash halfway through, until the pork reaches an internal temperature of 145°F (63°C) and the squash is tender and caramelized.
Remove the pork from the oven and loosely cover with foil. Let it rest for 5-10 minutes before slicing.
Serve the sliced pork tenderloin alongside the roasted acorn squash and enjoy your meal!
Nutrition Facts
Calories |
2696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 7871 mg | 342% | |
| Total Carbohydrate | 287.8 g | 105% | |
| Dietary Fiber | 78.4 g | 280% | |
| Total Sugars | 26.8 g | ||
| Protein | 243.9 g | 488% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 863 mg | 66% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 11866 mg | 252% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
