Well people, Halloween is OVER and it’s officially time to move on to Thanksgiving.
Although, according to Costco, Walmart, and every other store in the valley, it’s actually time to celebrate Christmas, starting like three weeks ago.
I’ll never understand that.
So how was your Halloween? What spooky costume did you pull off? Any fun parties?
We held our annual Harry Potter Party a few weeks ago…earlier than usual because my sis-in-law and brother had a baby last weekend. My mom is semi M.I.A as far as blog goes, cause you know, #firstgrandbaby.
We’ve had a very eventful month. Here are a few photos to prove it:
Pat is the dragon and I’m his golden egg…(You guys, making that egg “helmet” was one of the hardest things i’ve ever attempted. Why are costumes always SO much easier to make in your mind??? It was just a big LOL.)
The crew (please notice my mom’s costume. She rocked that unitard like you wouldn’t believe…)
Baby bean makes his grand arrival at 1:30 am. This is my brother Andrew and of course, my mom. Just oohing and awwing over that little tyke.
My youngest brother proposed to his girl, so we’re welcoming a THIRD Elizabeth into our family! Couldn’t be more pleased…
Welp, now that October and all its excitement is over, its time to turn our attention to the food holiday. Not mad about that. I mean, I guess we should be calling it the thankful holiday, but you know. Food.
Speaking of food, today we have another one-pan meal to share with you. We’re all about the one-pan meals. And this One-Pan Pork Tenderloin with Squash didn’t disappoint our expectations of a quick-and-easy one-pan dinner that comes together in minutes.
This one features my all-time favorite squash, Delicata, along with pears and apples and PORK. So really, you just can’t go wrong with it.
And then, you get the “chocolate” drizzled all over the top (this is what we call balsamic glaze), and it’s really just a slam dunk if you ask me. But you didn’t ask, so you’ll just have to try it for yourself and make an educated opinion.
As we move into the Thanksgiving-recipe month, what do you guys want to see? Any type of recipe in particular? Let us know!
Ingredients
- 1 apple
- 1 pear
- 2 delicata squash
- 1 red onion
- 3 Tbsp. extra-virgin olive oil, divided
- 1/4 cup pure maple syrup
- 3 cloves garlic
- 2 tsp. kosher salt
- 1 Tbsp. fresh rosemary or 1 tsp. dried
- 1 tsp. fresh sage pr 1/2 tsp. dried
- 1 tsp. fresh or dried thyme
- 1 tsp. cinnamon
- 1/2 tsp. cloves
- Pepper to taste
- 1 4-1/2 pound pork tenderloin
- Balsamic glaze/reduction, optional, but also kinda not.
Instructions
- Preheat oven to 400 degrees.
- Chop apple, pear, squash and onion into 1" pieces. Toss with 2 Tbsp. olive oil. Season with salt and pepper.
- Place onto parchment-covered cookie sheet and spread into single layer.
- Roast for 10 minutes.
- While roasting fruit and veggies, in a small bowl, combine maple syrup, remaining 1 Tbsp. olive oil, garlic and all spices and herbs.
- Cut tenderloin lengthwise into two pieces.
- Rub syrup-spice mixture onto all sides of pork pieces. Remove tray from oven and place pork on top of fruit and veggies.
- Return to oven and roast for about 30 minutes, until meat registers 145 degrees.
- Remove from oven and let rest for 5 minutes. Drizzle with balsamic reduction, if desired.
- Slice pork and serve with roasted squash mixture.
Notes
*Use your favorite types of apples and pears for this recipe.
*If you don't have access to delicata squash, you can use another variety..
*This post contains affiliate links, which means if you purchase a product from a link, we receive a portion of the earnings. This doesn’t affect your price in any way, and we appreciate your help to keep Kiwi and Carrot up and running!
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