Pork Tenderloin with Butternut Squash and Pears

For this Recipe, You will need:

  • 1 Pork Loin, about 1lb
  • 1 mid-sized Butternut Squash, enough to make 2 cups, cubed
  • 2 Anjou Pears
  • I medium onion
  • 1/2 cup of Olive Oil
  • 1/4 cup of Brown Sugar
  • 1 tbsp of Ground Black Pepper
  • 1tsp of Ground Thyme
  • 1tsp of Chopped Garlic
  • 1/2 tsp of Lawry’s Seasoning Salt

Combine olive oil, brown sugar, pepper, thyme, garlic, and seasoning salt in a small bowl.

Mix, until brown sugar has dissolved into olive oil. Set aside.Wash your pork loin, to prepare for seasoning.

Coat pork loin, using about 1/2 of your brown sugar mixture. Make sure to rub it in, and cover all sides.

Chop up your pears. And your squash

And mix together in a bowl with your (chopped) onion.

Toss veggie mixture with remaining brown sugar mixture.Arrange in 13×9 pan

Bake for at 375 for 3 hours, or until meat and veggies are browned, and meat is no longer pink inside. (I made a cut in the bottom, to check for doneness in the center. (I’m working on getting a meat thermometer!)Slice, Serve, and Enjoy!

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3 Responses

    1. It was really good! The texture of the pears was a really nice contrast to everything else, so it made for a nice change of pace! One thing I would change for next time though,i would peel the pears, but my husband liked them unpeeled. So maybe half and half, lol.

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