Roasted Pork Tenderloin with Maple-Glazed Acorn Squash & Apples

Ingredients

• 1 whole pork tenderloin (1.25–1.5 lb), trimmed
• 1 large acorn squash, halved, seeded, cut in 1/2-inch slices
• 2 crisp apples (such as Honeycrisp), cored, cut in thick wedges
• 2 tablespoons maple syrup
• 2 tablespoons olive oil, divided
• 1 1/4 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• 1 tablespoon Dijon mustard

Steps

1. Heat oven to 425°F. Line a rimmed sheet pan with foil for easy cleanup.
2. In a large bowl, toss acorn squash and apple wedges with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, cinnamon, and maple syrup. Spread in a single layer on the pan.
3. In a small bowl, mix Dijon mustard, 1 tablespoon olive oil, 3/4 teaspoon salt, 1/2 teaspoon pepper, and thyme. Pat pork tenderloin dry with paper towels and rub all over with the mustard mixture.
4. Nestle pork tenderloin in the center of the pan, moving squash and apples to the sides to make room.
5. Roast for 25 minutes, then gently toss squash and apples. Roast 5–10 minutes more, until pork is 145°F at the thickest part and squash is tender.
6. Transfer pork to a cutting board and rest 5–10 minutes. Slice and serve with the maple-roasted squash and apples.