Categories: Meals
Ingredients
- 1 Granny Smith Apple
- 1 Shallot
- 1 Sage Sprig
- 1/2 oz. Dried Cranberries
- 1 Butcher's Twine
- 1 Pork Tenderloin
- 8 oz. Cubed Butternut Squash
- 1/2 oz. Dijon Mustard
- 2 tsp. Chicken Demi-Glace
Directions
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Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Peel apple, quarter, and remove core. Cut into ¼" dice. Peel and halve shallot. Slice half into ¼" rounds and mince other half. Stem sage and slice thinly. Coarsely chop cranberries. Cut twine into four equal pieces. Place pork tenderloin on a separate cutting board and make a lengthwise cut through the center. Stop ¼" short of opposite edge of tenderloin so pork remains in one piece. Lay pork flat, cover with plastic wrap, and pound out to a ¼" thickness. Season both sides with ¼ tsp. salt and a pinch of pepper.
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Toss butternut squash, shallot rounds, half the sage, 1 tsp. olive oil, and a pinch of salt and pepper together on prepared baking sheet. Spread into a single layer on one half of prepared baking sheet and roast until squash is tender, 14-16 minutes. While vegetables roast, place a large non-stick pan over medium heat. Add 1 tsp. olive oil, apple, and minced shallot to hot pan. Stir occasionally until shallot is translucent, 1-3 minutes. Add ¼ cup water, cranberries, and Dijon. Stir occasionally until apples slightly soften, 1-2 minutes. Transfer to a plate and let cool 3 minutes. Season with a pinch of salt and pepper. Wipe pan clean and reserve.
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Place ½ cup filling (reserve remaining for sauce) down center of pork tenderloin and roll. Tie pork tenderloin closed with twine. Return pan used to cook filling to medium-high heat and add 1 tsp. olive oil. Add pork tenderloin to hot pan and sear on two sides until browned, 3-4 minutes per side. Remove pan from burner.
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Add pork tenderloin to empty half of baking sheet. Roast until pork tenderloin reaches a minimum internal temperature of 145 degrees, 12-14 minutes. Rest 5 minutes, then slice into ½"-thick slices.
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When pork has 5 minutes left to roast, return pan used to sear pork to medium heat. Add reserved filling, demi-glace, remaining sage, and ½ cup water to hot pan. Bring to a simmer and stir often until thickened enough to coat the back of a spoon, 3-5 minutes. Remove from burner. Plate dish as pictured on front of card. Bon appétit!