Seared Pork Tenderloin with Roasted Butternut Squash, Sautéed Kale & Apple-Dijon Pan Sauce
Big flavor, minimal fuss: juicy pork tenderloin (a great sale) seared on the stove, finished in the oven, and paired with sweet roasted butternut squash and garlicky sautéed kale—peak January comfort with a bright apple pan sauce.
Back to full listIngredients
- Kroger® Fresh Natural Pork Tenderloin 1 lb (use 12–16 oz for 2 servings; save the rest or cook all and enjoy leftovers) $3.99 sale (reg $8.29)
- Organic Butternut Squash 1 lb, peeled and cut into 3/4-inch cubes $1.99/lb
- Organic Kale (or Organic Lacinato Kale) 1 bunch, stems removed, sliced $2.99
- Organic Jumbo Yellow Onion (or sweet onion) 1/2 onion, thinly sliced $2.19/lb (or $5.49/3 lb bag)
- Simple Truth Organic® Fuji Apple – Each (or Fuji apple) 1 apple, grated on large holes (or finely diced) $2.79/lb (or $0.99/lb small Fuji)
- Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $2.79
- Olive oil 2 1/2 tbsp, divided
- Butter 1 tbsp (optional)
- Apple cider vinegar (or lemon juice) 2 tsp
- Dijon mustard 1 tsp
- Dried thyme or rosemary 1 tsp
- Salt + black pepper to taste
Instructions
- Prep: Heat oven to 425°F. Line a sheet pan. Pat pork dry and season all over with salt, pepper, and half the thyme/rosemary.
- Oven (side): Toss butternut squash with 1 tbsp olive oil, salt, pepper, and remaining thyme/rosemary. Spread on the sheet pan and roast 20–30 minutes, tossing once, until browned and tender.
- Stove: When squash has about 15 minutes left, heat a large oven-safe skillet over medium-high. Add 1 tbsp olive oil.
- Stove: Sear pork tenderloin 2–3 minutes per side (all sides) until nicely browned.
- Oven: Transfer skillet to oven and roast pork 10–15 minutes, until thickest part reaches 145°F. Move pork to a plate and rest 5–10 minutes (important).
- Stove (kale): While pork rests, heat remaining 1/2 tbsp olive oil in a second skillet (or reuse the pork skillet after removing pork). Add onion with a pinch of salt; cook 3 minutes. Add garlic; cook 30 seconds. Add kale with 2–3 tbsp water, cover, and steam-sauté 3–5 minutes until tender. Season to taste.
- Stove (apple pan sauce): In the pork skillet (careful—hot handle), add grated/diced apple and 2 tbsp water. Scrape up browned bits. Stir in Dijon and vinegar; simmer 1–2 minutes. Swirl in butter if using; taste and adjust salt/pepper.
- Serve: Slice pork. Plate with roasted squash and sautéed kale. Spoon apple pan sauce over pork.
Health notes: ~650–800 calories per serving. High-protein; lots of fiber and micronutrients from squash + kale. Sauce adds a little sugar; keep it lighter by using less butter.
Drink pairing: Wine: Washington Pinot Noir or a light, peppery Syrah (Yakima Valley styles work well). Beer: amber ale.