Hello fall, and hello to yummy, healthy comfort food! I love cooking pork tenderloin because it is always super moist and takes on the flavors of seasonings and marinades really well. Pork tenderloin is considered an extra lean cut of meat, which makes is a healthy protein choice for anytime of the year. For this recipe I coated the pork with the warm flavors of cinnamon and nutmeg, along with coriander.
The second part of this fall harvest recipe is a trio of fresh brussel sprouts, apples, and butternut squash. These fruits and veggies aren’t only colorful but are super flavorful and seasonal. You won’t be lacking any vitamin c, beta carotene or fiber with this recipe! The roasted trio also brings a variety of texture to the dish with creamy butternut squash, juicy apple and crisp brussel sprouts. Coating the produce with cinnamon, a dash of salt, nutmeg, and a little 100% maple syrup brightens this dish and rounds out the flavors perfectly!
Fall Harvest Pork Tenderloin
by Caitilin Perez, RDN
1- 24 oz pork tenderloin
2 c. apples, diced (suggested: Pink Lady & Granny Smith)
2 c. brussel sprouts, trimmed & halved
2 c. butternut squash, diced
⅓ c. 100% pure maple syrup
2 tsp cinnamon, divided
¼ tsp nutmeg, divided
¼ tsp coriander
⅛ tsp salt
Preheat oven to 400℉
Prepare apples, brussel sprouts and butternut squash. Mix with maple syrup, salt and half of the cinnamon and nutmeg.
Sprinkle remaining cinnamon and nutmeg, along with the coriander, to the pork tenderloin.
Bake for 1¼ hour or until the pork reaches an internal temperature of 155-160℉ and the vegetables are tender.