Roast Pork Tenderloin with Plum Chutney & Butternut Squash
pitted and halved plums
firmly packed brown sugar
apple cider vinegar
minced fresh ginger
3-1/2 - 4 lb.
butternut squash, peeled, cut into 1-in. (2-cm) cubes
1.75 - 2 kg
olive oil, divided
black pepper, divided
pork tenderloins (about 24 oz/750 g together)
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.
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