Here’s a recipe to pull out when you have someone to impress: pork tenderloin cooked right in a caramelized pear sauce and served with a side of savory-sweet roasted vegetables.
The combination of onion, butternut squash, and apples gives you just the right balance of savory and sweet, and it works perfectly with the fruity topping on the pork.
Between the fruit and the squash, this isn’t a great recipe for the low-carb crowd, but Paleo as a way of eating doesn’t have to be low-carb if you don’t want it to be – and if a little more carbohydrate fits well in your diet, this is certainly a tasty way to get it.
Kids in particular, typically like sweeter roasted vegetables like squash, so if you’re trying to tempt a vegetable skeptic, this might be a good “gateway recipe.”
It’s simple enough to try as a weeknight dinner but tasty enough that you could easily serve it to guests – maybe with a quick tossed salad with spinach and red onions.
Pork Tenderloin With Pears And Roasted Butternut Squash Recipe
SERVES: 4 PREP: 15 min COOK: 30 min
Ingredients
- 1 pork tenderloin
- 2 Asian pears, diced
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 cup chicken stock
- Cooking fat
- Sea salt and freshly ground black pepper
Ingredients for the roasted butternut squash
- 1 lb. butternut squash, cubed
- 1 to 2 apples, cubed
- 1 red onion, diced
- ½ tsp. ground nutmeg
- ½ tsp. ground cinnamon
- 3 tbsp. ghee
- Sea salt and freshly ground black pepper
Preparation
- Preheat your oven to 400 F.
- Place the cubed squash, apple, onion, and ghee in a baking dish.
- Sprinkle with cinnamon, nutmeg, and season with salt and pepper to taste.
- Place in the oven and bake for 30 minutes.
- Melt some cooking fat in a skillet placed over medium-high heat.
- Season the pork tenderloin to taste.
- Brown the pork on all sides and remove it from the skillet.
- Add the pears, the onion, and the garlic to the skillet, and cook for 3 to 4 minutes.
- Bring the pork back to the skillet, pour in the chicken stock, and bring it to a boil.
- Lower the heat and let simmer for 15 to 20 minutes.
- Slice the pork and serve with the pear sauce and roasted vegetables.
📖 Recipe
Pork Tenderloin With Pears And Roasted Butternut Squash Recipe
Ingredients
- 1 pork tenderloin
- 2 Asian pears diced
- 1 small onion minced
- 2 cloves garlic minced
- 1 cup chicken stock
- Cooking fat
- Sea salt and freshly ground black pepper
Ingredients for the roasted butternut squash
- 1 lb. butternut squash cubed
- 1 to 2 apples cubed
- 1 red onion diced
- ½ tsp. ground nutmeg
- ½ tsp. ground cinnamon
- 3 tbsp. ghee
- Sea salt and freshly ground black pepper
Instructions
- Preheat your oven to 400 F.
- Place the cubed squash, apple, onion, and ghee in a baking dish.
- Sprinkle with cinnamon, nutmeg, and season with salt and pepper to taste.
- Place in the oven and bake for 30 minutes.
- Melt some cooking fat in a skillet placed over a medium-high heat.
- Season the pork tenderloin to taste.
- Brown the pork on all sides, and remove from the skillet.
- Add the pears, the onion, and the garlic to the skillet, and cook for 3 to 4 minutes.
- Bring the pork back to the skillet, pour in the chicken stock, and bring to a boil.
- Lower the heat and let simmer for 15 to 20 minutes.
- Slice the pork and serve with the pear sauce and roasted vegetables.
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