- Preheat oven to 425°F (220°C). In saucepan, combine plums, brown sugar, vinegar, ginger, star anise, clove and cinnamon stick. Bring to a boil, then reduce to a simmer 30 min., or until thick and syrupy. Discard star anise, clove and cinnamon stick. Set plum chutney aside, keep warm.
- In large bowl, mix butternut squash with 2 tbsp (30 mL) oil, 1 tsp (5 mL) salt and 1/2 tsp (2 mL) pepper to coat. Arrange in single layer on parchment-lined baking sheet. Roast squash 30 to 35 min., turning halfway, until golden brown and tender.
- Meanwhile, season tenderloins with remaining salt and pepper. Heat remaining oil in large non-stick skillet over medium-high heat. Brown tenderloins on all sides, 4 to 6 min. Place on parchment-lined baking sheet. Cook in the preheated oven 15 to 17 min., or until an instant-read thermometer registers 160°F (71°C) when inserted into the thickest portion of the meat. Let stand 10 min. before slicing.
- Served pork with plum chutney and roasted butternut squash on side.
Tip: Add pinch of hot pepper flakes to the chutney during simmering, if desired.