Photo of Autumn Pork Sheet Pan Dinner by WW

Autumn Pork Sheet Pan Dinner

Points® value
Total Time
37 min
17 min
20 min
This colourful, 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.


Uncooked pork tenderloin

1 pound(s)

Olive oil

3 tbsp(s), divided

Table salt

1 tsp(s), divided

Black pepper

1 tsp(s), divided

Ground cumin

1 tsp(s)

Ground cinnamon

¼ tsp(s)

Cayenne pepper

¼ tsp(s)

Uncooked acorn squash

1 small, about 1 lb

Chili powder

1 tsp(s)

Red onion

1 small, cut into 8 wedges

Bosc pear

2 medium, quartered and cored

Apple cider vinegar

1½ tbsp(s)

Whole-grain mustard

1 tbsp(s)

Maple syrup

1 tbsp(s)


  1. Place a large baking sheet in oven. Preheat oven to 450°F. (Leave pan in oven as it heats.)
  2. Rub pork evenly with ½ Tbsp oil. Combine ½ tsp salt, ½ tsp black pepper, cumin, cinnamon, and cayenne; sprinkle evenly over pork. Set pork aside.
  3. Cut squash in half vertically; scoop out and discard seeds and membranes. Cut squash into 8 wedges and place in a large bowl. Drizzle squash with 1 tablespoon oil and toss to coat. Sprinkle with chili powder, ¼ tsp salt, and ¼ tsp black pepper; toss well to coat.
  4. Brush onion and pears with ½ Tbsp oil; sprinkle evenly with remaining ¼ tsp salt and ¼ tsp pepper.
  5. Carefully remove hot pan from oven. Arrange pork, squash, onion, and pears on pan. Bake at 450°F for 10 minutes. Flip over squash, onion, and pears. Bake until vegetables are tender and a thermometer inserted in thickest part of pork registers 145°F, about 10 minutes. Place pork on a cutting board and let stand 5 minutes. Cut into thin slices.
  6. Combine remaining 1 Tbsp oil, vinegar, mustard, and maple syrup. Arrange about 3 oz pork, 2 squash wedges, 2 onion wedges, and 2 pear wedges on each of 4 plates. Drizzle each serving with 1 Tbsp vinaigrette.
  7. Serving size: 1 plate