Festive Fall Pork Tenderloin with Butternut Squash Purée & Lemon-Garlic Roasted Broccoli
Although the days are shorter now that fall has arrived, it doesn’t mean there are less things to do during any given day. Work, work, work. Emails to be returned. Errands to be conquered. Miles to be run. Meals to be cooked. Is it just me or does the to-do list never seem to end?
As the temperatures get cooler and the holidays are fast approaching, I’m constantly looking for delicious, healthy dinner recipes that are easy to prepare and allow me to fit all the other things into my day (including my run, of course). I made this pork tenderloin slow cooker recipe last week, and it was a hit. You can depend on the crockpot to take the stress out of preparing your meat, and make the butternut squash in advance to save time in the evening.
Festive Fall Pork Tenderloin
Ingredients:
- Pork tenderloin (about 1.5 to 2 pounds), fat trimmed
- 2-3 cups of apple juice (Make sure you get 100 percent apple juice without other added ingredients. There is a local orchard that makes apple juice sold in my grocery store.)
- 1/2 tablespoon canola oil
- 3 granny smith apples, peeled and diced
- 1 cup of fresh cranberries
- 1-2 fresh sprigs of thyme, leaves finely chopped
- Salt and pepper
Directions:
- Place the juice, oil, diced apples and cranberries in a crockpot. Place the pork tenderloin on top. Sprinkle the pork evenly with the thyme, salt and pepper.
- Cook on high for 4 to 6 hours or on low for 6 to 8 hours until thoroughly cooked and tender.
Butternut Squash Purée
Ingredients:
- 1 32-ounce carton of chicken stock (I use Kitchen Basics … no fake ingredients!)
- 1 butternut squash, peeled and cut into cubes
- 1 tablespoon butter
- 1 teaspoon grated orange rind (this is what makes this side dish so delicious!)
- 1-2 teaspoons pure maple syrup
- Salt and pepper
Directions:
- Pour the chicken stock into a pot or large saucepan. Bring to a boil.
- Add the butternut squash. If the butternut squash is not fully covered by the stock, add additional water until covered. Return to a boil and cook for 20 minutes or until the squash is soft and can be mashed easily with a fork.
- Drain the liquid from the squash. Place the squash into a mixing bowl. Add the butter, orange rind, maple syrup and salt and pepper. Mix with a hand mixer until smooth and fully blended.
- Serve immediately, or refrigerate until you’re ready to serve. To reheat, place in a baking dish and put it in the oven with the broccoli (see recipe below) as it cooks.
Lemon-Garlic Roasted Broccoli
Ingredients:
- 10-12 ounces fresh broccoli florets
- 1/2 of a lemon
- 2 garlic cloves, finely chopped
- Extra virgin olive oil (EVOO)
- Salt and pepper
Directions:
- Preheat oven to 425 degrees Fahrenheit.
- Place the florets of broccoli on a baking sheet.
- Drizzle with EVOO. Sprinkle evenly with the garlic, salt and pepper. Toss to coat.
- Bake for 20 minutes or until browned on top and soft. Remove from oven.
- Squeeze half of a lemon over the broccoli. Toss and serve immediately.
What is your favorite fall recipe right now? Please feel free to share links to your favorite fall dinners and side dishes in the comments below.
Comments
Yum, love those fall flavors! Apple pie always reminds me of fall.
I love roasted broccoli! I have it a few times a week I love to put just a little bit of EVOO and red wine vinegar on it!!
I have never tried roasting broccoli… I always steam it. This sounds yummy.
When fall comes around, I am all about soups and chili!
Oh my gosh, roasting broccoli is my favorite way to eat it. The extra kick of the lemon when it comes out of the oven really makes it mouthwatering. Let me know what you think if you try it. And I hear you on the soups. I’m always looking for a good new one, so send any my way if you try some you love. xo