Pork with Squash and Apples

Ingredients

• 1 teaspoon freshly grated nutmeg
• 1 1/2 teaspoons minced garlic (about 2 large cloves)
• 2 tablespoons chopped fresh sage
• 2 1 -pound pork tenderloins
• trimmed
• Kosher salt and freshly ground pepper
• 1 small butternut squash
• peeled and cut into 1-inch pieces
• 2 cooking apples
• peeled and cut into 1/2-inch pieces
• 1 medium red onion
• cut into 1/2-inch pieces
• 1 tablespoon honey mustard
• 1 sprig fresh rosemary
• 5 tablespoons unsalted butter
• cut into pieces

Instructions

1. Preheat the oven to 425 degrees.
2. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl.
3. Rub over the pork and season with salt and pepper.
4. Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl.
5. Spread out on a long sheet of foil.
6. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet.
7. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes.
8. Poke holes in the packet to release steam.
9. Meanwhile, heat a large ovenproof skillet over medium-high heat.
10. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes.
11. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes.
12. Transfer the meat to a cutting board and let rest 5 minutes.
13. Return the skillet to medium heat.
14. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes.
15. Slice the pork and drizzle with the pan juices.
16. Serve with the squash and apples.
17. Per serving: Calories 487; Fat 22 g (Saturated 12 g); Cholesterol 164 mg; Sodium 367 mg; Carbohydrate 25 g; Fiber 5 g; Protein 47 g
18. Photograph by Antonis Achilleos