Apple-Onion Pork Tenderloin
Butternut Squash Mash and Broccoli
Ingredients
- 1 pork tenderloin (1 lb)
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1½ Tbsp avocado oil, divided
- 1 onion, diced
- 1 sweet apple, chopped
- 2½ Tbsp apple cider vinegar
- ½ Tbsp raw honey
- ⅛ tsp ground allspice
- ⅛ tsp ground ginger
Instructions
- Preheat oven to 425°F. Sprinkle pork with ⅛ tsp each salt and pepper. Cook in 1 Tbsp hot oil in a large cast-iron skillet or another ovenproof skillet until browned all over. Transfer skillet to oven.
- Bake 15 to 20 minutes or until a meat thermometer inserted reads 145°F.
- Meanwhile, sauté onions, apples, and ⅛ tsp each salt and pepper in 1 Tbsp hot oil in a large saucepan over medium-high heat 5 minutes or until onions are tender; stir in vinegar, honey, allspice, and ginger.
- Reduce heat, and simmer 10 minutes or until apples are tender and sauce is thickened.
- Slice pork, and serve with chutney.
Side Dish Ingredients
- 1 (16-oz) pkg frozen peeled, cubed butternut squash, thawed
- 1 Tbsp avocado oil
- ½ cup water
- 1 clove garlic, minced
- ¼ tsp salt
- ½ tsp pepper
- 1 (12-oz) pkg broccoli florets
Side Dish Instructions
- Cook squash in hot oil in a Dutch oven over medium heat 10 minutes or until almost tender, stirring constantly. Add water, garlic, salt, and pepper. Cook 12 to 15 minutes or until liquid is almost evaporated and squash is tender.
- Mash with a potato masher to desired consistency.
- Steam broccoli according to package directions; season with salt and pepper to taste.
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