This colorful, one-pan dinner brings together so many beautiful tastes of fall: warm spices, earthy winter squash, sweet pears, and a maple-apple vinaigrette. Keep things simple by slicing the pork and placing it right back on the pan, along with the vinaigrette, and serving it that way at the table. Cleanup is easy, with only one pan to wash, so resist the urge to line the pan with foil or parchment paper; doing so will inhibit browning and caramelization on the squash and pears. And keep prep simple by leaving the peel on the pears and squash; the skins will be tender enough to eat after roasting.
Serving size: 1 plate
4 Points®
- Total time: 40 min
- Prep: 20 min
- Cook: 20 min
- Serves: 4
- Difficulty: Easy
Ingredients
- Ground cumin: 1 tsp
- Table salt: 1 tsp, divided
- Black pepper: 1 tsp, divided
- Ground cinnamon: ¼ tsp
- Cayenne pepper: ¼ tsp
- Uncooked pork tenderloin: 1 pound(s)
- Olive oil: 3 Tbsp, divided
- Uncooked acorn squash: 1 pound(s)
- Chili powder: 1 tsp
- Bosc pear: 2 medium, quartered and cored
- Red onion: 1 small, cut into 8 wedges
- Apple cider vinegar: 1½ Tbsp
- Whole-grain mustard: 1 Tbsp
- Maple Syrup: 1 Tbsp
Instructions
- Place a large rimmed baking sheet in oven. Preheat oven to 450°F. (Leave pan in oven as it heats.)
- In a small bowl, stir 1⁄2 tsp salt, 1⁄2 tsp black pepper, cinnamon, and cayenne. Rub pork with 1⁄2 tbsp oil; sprinkle the spice mix all over and set aside.
- Cut squash in half vertically; scoop out and discard seeds and membranes. Cut squash into 8 wedges. In a large bowl, drizzle squash with 1 tbsp oil and toss to coat. Sprinkle with chili powder, 1⁄4 tsp salt, and 1⁄4 tsp black pepper; toss to coat.
- Brush pears and onion with 1⁄2 tbsp oil; sprinkle with remaining 1⁄4 tsp salt and 1⁄4 tsp black pepper.
- Carefully remove hot pan from oven. On pan, arrange pork, then squash, onion, and pears, cut side down. Bake 10 minutes. Flip squash, onion, and pears. Bake until vegetables are tender and an instant-read thermometer inserted into thickest part of pork registers 145°F, about 10 minutes. On a cutting board, let pork rest 5 minutes. Cut crosswise into thin slices.
- In a small bowl, combine vinegar, mustard, maple syrup, and remaining 1 tbsp oil. On 4 plates, arrange about 3 oz pork, 2 squash wedges, 2 onion wedges, and 2 pear wedges. Drizzle each with 1 tbsp vinaigrette.
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