Autumn Pork Sheet-Pan Dinner
1 tsp, divided
1 tsp, divided
Uncooked pork tenderloin
3 Tbsp, divided
Uncooked acorn squash
1 small, 4 inch diameter, about 1 lb
Raw Bosc pear(s)
2 medium, quartered and cored
Uncooked red onion(s)
1 small, cut into 8 wedges
Apple cider vinegar
- 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.
- Serving size: 1 plate