Roast Pork with Green Apples & Golden Squash

Campbell's Roast Pork with Green Apples & Golden Squash Recipe

You won't believe how easy it is to make this scrumptious pork roast.  Pork tenderloin is roasted with butternut squash and apple wedges and are served with a savory sauce with a hint of cinnamon.

At a glance

Prep

20 min.

Total

1 hr. 5 min.

Serves

8

Cook: 5 min.

Roast: 40 min.

Made With

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

  • Swanson® Unsalted Chicken Stock

    Swanson® Unsalted Chicken Stock

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 1/2 pounds (2 tenderloins 3/4 pound each ) whole boneless pork tenderloins
1 teaspoon olive oil
1/4 teaspoon coarsely ground black pepper
3 large Granny Smith apples, cored and thickly sliced
1 butternut squash (about 1 1/2 pounds), peeled, seeded and cut into cubes
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1 medium onion, chopped (about 1/2 cup)
1 3/4 cups Swanson® Chicken Stock or Swanson® Unsalted Chicken Stock
2 teaspoons all purpose flour

How to Make It

  • 1

    Heat the oven to 425°F. Spray a roasting pan with vegetable cooking spray.

  • 2

    Brush the pork with the oil and season with the black pepper. Place the pork in the pan. Stir the apples, squash, brown sugar, cinnamon, onion and 1/2 cup stock in a large bowl. Add the apple mixture to the pan.

  • 3

    Roast for 25 minutes or until the pork is cooked through, stirring the apple mixture once during roasting. Remove the pork from the pan and keep it warm. Roast the apple mixture for 15 minutes or until it's browned. Remove the apple mixture from the pan.

  • 4

    Stir the remaining stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium-high heat until the mixture boils and thickens, scraping up the browned bits from the bottom of the pan. Serve the stock mixture with the pork and apple mixture.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#25644_1

Your Recently Viewed Recipes