Photo of Pork tenderloin with winter squash & mustard greens by WW

Pork tenderloin with winter squash & mustard greens

5
5
5
SmartPoints® value per serving
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
We call for acorn squash in this colorful autumn dish, but you could instead use another of the amazing varieties of squash available at the market in the fall. Long thin delicata, colorful carnival, and red kuri would all be equally delicious here. The pork and squash cook for a bit, then the mustard greens are added to the pan after being coated with olive oil. Under high heat, the greens cook so that some leaves are crunchy, some are wilty-chewy, and some are a little bit of both. They are absolutely irresistible.

Ingredients

Uncooked pork tenderloin

1 pound(s), trimmed

Olive oil

2½ Tbsp, divided

Kosher salt

1 tsp, divided

Black pepper

½ tsp, divided

Garlic powder

½ tsp

Ground sage

½ tsp

Uncooked acorn squash

1 small, or carnival, or red kuri, about 1 1/2 lb

Uncooked mustard greens

8 oz, trimmed

Instructions

  1. Place large baking sheet in oven and preheat to 450°F. Brush pork with 1⁄2 tbsp oil. Combine 1⁄2 tsp salt, 1⁄4 tsp black pepper, garlic powder, and sage and rub evenly over all sides of pork. Cut squash in half vertically. Scoop out and discard seeds and membranes. Cut squash into 12 wedges and place in large bowl. Drizzle squash with 1 tbsp oil. Sprinkle with 3⁄8 tsp salt and remaining 1⁄4 tsp black pepper and toss well to coat.
  2. Carefully remove hot baking sheet from oven. Arrange pork and squash on pan. Roast for 15 minutes.
  3. Meanwhile, place mustard greens in bowl. Drizzle with remaining 1 tbsp oil. Sprinkle with remaining 1⁄8 tsp salt and toss well to coat, massaging oil into leaves. Remove pan from oven. Turn squash and pork over. Spread mustard greens over pork and squash. Roast until greens are crisp in parts, squash is tender, and instant-read thermometer inserted into thickest part of pork registers 145°F, 8 to 10 minutes. Transfer pork to cutting board and let rest for 5 minutes before slicing.
  4. Serving size: 3 oz pork, 3 squash wedges, and 2 oz mustard greens