Make-Ahead Pork Tenderloin & Apples



Non-Stick cooking spray 1 tbsp brown sugar 1/2 tsp ground cinnamon 1/2 tsp garlic powder 1 (1 lb) pork tenderloin 2 Granny Smith or Gala apples, peeled, cut into 1/2 inch thick slices 1/4 cup plus 2 tbsp balsamic Vinaigrette salad dressing made with olive oil, divided 4 cups peeled, cubed butternut squash (1 inch pieces)



1. Mix together the first 3 ingredients; press onto meat. Place in freezer-weight resealable plastic bag. Add apples and the 1/4 cup of dressing; seal bag. Freeze up to 3 months. Refrigerate overnight to thaw. 2. Preheat oven to 400º F. Place squash on rimmed baking sheet sprayed with cooking spray; drizzle with remaining dressing. Bake 20 minutes; turn squash. 3. Remove meat and apples from bag; place on baking sheet with squash. Bake 15 to 20 minutes or until meat is done (145º F.) and squash is tender. Discard bag and marinade. 4. Let meat stand 3 minutes; slice meat. Serve with apples and squash. Yield: 4 Servings Serving Size: 1/4 of recipe. WW Smartpoints = 10 source:pointsrecipes

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