- Level
- easy
- Prep Time
- 25 mins
- Cooking Time
- 30 mins
- Serves
- 4
Ingredients
- 2 small
- acorn squash, about 1 ½ lb (675 g) each, seeded and cut into 12 wedges
- 1 tbsp
- olive oil, plus more for serving
- 15 ml
- 2 tbsp
- Dijon mustard
- 30 ml
- 1 tbsp
- whole-grain mustard
- 15 ml
- 1 tbsp
- honey
- 15 ml
- 2
- pork tenderloins, about ¾ lb (340 g) each
- 2 tbsp
- dried cranberries
- 2 tbsp
- roasted pumpkin seeds
- Flat-leaf parsley leaves, for serving (optional)
- Lemon wedges, for serving (optional)
Directions
- Step 1
- With the rack in the middle position, preheat the oven to 450°F (230°C).
- Step 2
- On a non-stick or parchment paper-lined baking sheet, coat the squash wedges with the oil. Season with salt and pepper. Bake for 15 minutes.
- Step 3
- Meanwhile, in a small bowl, combine both types of mustard with the honey. Season with salt and pepper.
- Step 4
- On a plate, coat the meat with the mustard mixture.
- Step 5
- Remove the baking sheet from the oven. Flip the squash over and push towards the sides of the baking sheet. Place the meat at the centre of the baking sheet. Drizzle with any remaining mustard mixture left over on the plate.
- Step 6
- Bake the pork and squash for 15 minutes or until a thermometer inserted in the centre of the meat reads 135°F (57°C). Remove from the oven. Cover with foil and let rest for 5 minutes.
- Step 7
- On a work surface, thinly slice the meat. Divide the squash and pork among four plates. Garnish with the dried cranberries, pumpkin seeds and parsley leaves. Drizzle with olive oil. Serve with lemon wedges.
