Roasted Pork Tenderloin with Butternut Squash Mash and Tarragon Gravy
- 1 medium butternut squash, cut in half lengthwise, seeds removed
- 1 pound lean pork tenderloin, trimmed of all visible fat
- Salt
- Freshly ground black pepper
- Nonstick butter-flavored cooking spray
- 1/2 cup unsweetened applesauce
- 4 teaspoons Dijon mustard
- 1/2 cup apple cider or low-fat, low-sodium chicken broth
- 1 tablespoon plus 2 teaspoons agave nectar
- 2 teaspoons chopped fresh tarragon
- A pinch of ground nutmeg
- 1/2 cup toasted walnuts, broken into small pieces
- This recipe is gluten-free
- Produce
- Butternut squash, medium (1)
- Tarragon, fresh (2 teaspoons)
- Walnuts, toasted (1/2 cup)
- Meat
- Pork tenderloin, lean (1 pound)
- Canned Goods
- Applesauce, unsweetened (1/2 cup)
- Condiments
- Dijon mustard (4 teaspoons)
- Cooking & Baking
- Agave nectar (1 2/3 tablespoon)
- Black pepper, Freshly ground (1)
- Butter-flavored cooking spray, Nonstick (1)
- Nutmeg, ground (1 pinch)
- Salt (1)
- Drinks
- Apple cider or, low-fat (1/2 cup)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published April 1, 2011 (1 year ago).
4 people saved this recipe.
