Pork Tenderloin with Brown Sugar-Roasted Squash and Pears

Oct 10, 2011
Pamela Steed Hill

Pork Tenderloin with Brown Sugar-Roasted Squash and Pears - PS Hill

Usher in the flavors of fall with a sweet touch. Butternut squash and pears roasted in a brown sugar glaze make good company for lean pork tenderloin.

Autumn fruits and vegetables need very little enhancement to their own natural sweet and savory flavors. In this recipe, a simple brown sugar and butter glaze adds a caramelized richness to the squash and pears, making an easy, flavorful side dish for pork tenderloin.

This seasonal comfort-food dinner is simple to prepare, has few ingredients and is ready in about an hour.

Pork Tenderloin with Brown Sugar-Roasted Squash and Pears

Serves 4

Ingredients:

1 medium butternut squash, peeled, seeded and cut into chunks about 3/4-inch in diameter
2 large, firm Bosc or red pears, peeled, cored and cut into chunks about 3/4-inch in diameter
Sea salt
Freshly ground black pepper
1 pork tenderloin, about 1 1/4 pounds, trimmed
Olive oil, for rubbing
3 tablespoons unsalted butter
1/2 cup light-brown sugar

Directions:

Preheat the oven to 425 degrees F. and line a large, shallow baking pan with parchment paper.
Place the squash and pear chunks in a large bowl and season with salt and pepper. Toss well to season completely.
Rub the pork tenderloin with olive oil and season with salt and pepper. (Let sit at room temperature while the squash and pears begin roasting.)
Melt the butter and sugar in a small saucepan over low heat. Stir frequently to dissolve the sugar and form a smooth, creamy glaze. Remove from the heat and let cool 3 minutes. Continue stirring to keep the glaze smooth as it cools.
Drizzle about 2 tablespoons of the brown sugar glaze over the pork tenderloin.
Pour the remainder of the glaze in the bowl with the squash and pears and toss well to coat. Turn the coated chunks out into the baking pan in a single layer. Drizzle any glaze left in the bowl over them.
Roast the squash and pears for 15 minutes. Remove the pan from the oven and turn the squash and pears over with a spatula. Move the chunks to the sides of the pan to make room for the pork tenderloin in the middle. (Keep the squash and pears in a single layer.)
Continue roasting for 25 to 30 minutes, until the pork is just cooked through and the squash and pears are tender and browned.
Remove the pork tenderloin to a cutting board and let rest for 5 minutes. (Keep the squash and pears warm.)
Slice the tenderloin into 12 medallions and divide among 4 plates. Place the squash and pears along either side of the pork tenderloin medallions. Spoon a small amount of the pan juices over the pork and serve.

For other pork tenderloin dishes, try Grilled Pork Tenderloin with Raspberry-Mint Sauce, Roasted Pork Tenderloin with Pears, Apples and Butternut Squash and Pork Tenderloin Stuffed with Roasted Pears and Goat Cheese.