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Autumn pork sheet-pan dinner

Autumn Pork Sheet-Pan Dinner

7
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
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.

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

  1. Place a large rimmed baking sheet in oven. Preheat oven to 450°F. (Leave pan in oven as it heats.)
  2. 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.
  3. 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.
  4. Brush pears and onion with 1⁄2 tbsp oil; sprinkle with remaining 1⁄4 tsp salt and 1⁄4 tsp black pepper.
  5. 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.
  6. 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.
  7. Serving size: 1 plate

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