Autumn Pork Sheet Pan Dinner
7
Points® value
Total Time
37 min
Prep
17 min
Cook
20 min
Serves
4
Difficulty
Easy
This colourful, one-pan dinner brings together so many beautiful tastes of fall: warm spices, earthy winter squash, sweet pears, and a maple-apple vinaigrette. Keep things simple by slicing the pork and placing it right back on the pan, along with the vinaigrette, and serving it that way at the table. Cleanup is easy, with only one pan to wash, so resist the urge to line the pan with foil or parchment paper; doing so will inhibit browning and caramelization on the squash and pears. And keep prep simple by leaving the peel on the pears and squash; the skins will be tender enough to eat after roasting.
Ingredients
Uncooked pork tenderloin
1 pound(s)
Olive oil
3 tbsp(s), divided
Table salt
1 tsp(s), divided
Black pepper
1 tsp(s), divided
Ground cumin
1 tsp(s)
Ground cinnamon
¼ tsp(s)
Cayenne pepper
¼ tsp(s)
Uncooked acorn squash
1 small, about 1 lb
Chili powder
1 tsp(s)
Red onion
1 small, cut into 8 wedges
Bosc pear
2 medium, quartered and cored
Apple cider vinegar
1½ tbsp(s)
Whole-grain mustard
1 tbsp(s)
Maple syrup
1 tbsp(s)