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Makes
Serves: 8
Level
easy
Prep Time
15
Total Time
45

Ingredients

1 lb
pitted and halved plums
500 g
2 tbsp
firmly packed brown sugar
30 mL
1 tbsp
apple cider vinegar
15 mL
1 tsp
minced fresh ginger
5 mL
1
star anise
1
whole clove
1/2
cinnamon stick
3 1/2 to 4 lb
butternut squash, peeled, cut into 1-in. (2-cm) cubes
1.75 to 2 kg
1/4 cup
olive oil, divided
60 mL
2 tsp
salt, divided
10 mL
1 tsp
black pepper, divided
5 mL
3
small or 2 large pork tenderloins (about 24 oz/750 g together)

Method

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Served pork with plum chutney and roasted butternut squash on side.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
Calories:
310
Saturated Fat:
2 g
Carbs:
29 g
Sugar:
13 g
Protein:
27 g
Cholesterol:
70 mg
Fiber:
6 g
Sodium:
640 mg