Pork tenderloin with butternut squash is one of my favorite fall dinners. I coat the pork with honey, cinnamon, ginger, and smoked paprika, sear it until golden, then roast it with squash and red onion. While the pork rests, the pan drippings become a quick white wine and butter sauce.
The squash turns tender and slightly sweet as it roasts, while the red onion adds a mellow, caramelized flavor. This pork tenderloin with butternut squash feels special enough for a holiday table but is simple enough for a family dinner.
Ingredients
For the pork and vegetables
- 2 pork tenderloins, about 2¼ pounds (1 kg) total
- 3 tablespoons neutral oil, such as avocado or canola oil, divided
- 1 tablespoon honey
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- ½ teaspoon smoked paprika
- ⅛ teaspoon ground nutmeg
- 1 teaspoon fine sea salt (or 1½ teaspoons Diamond Crystal kosher salt)
- 1½ pounds (about 700 g) peeled butternut squash, cut into 1-inch pieces (from a 2-pound squash)
- 2 red onions, cut into wedges
For the pan sauce
- ¼ cup (60 ml) dry white wine
- 1 cup (240 ml) low-sodium chicken broth
- 2 tablespoons (28 g) unsalted butter
How to Make Pork Tenderloin with Butternut Squash
1. Season the pork
Preheat the oven to 400°F (200°C). In a small bowl, mix the honey, cinnamon, allspice, ginger, smoked paprika, nutmeg, salt, and 2 tablespoons of the oil.
Before touching the pork, spoon 1 tablespoon of the mixture into a separate bowl and set it aside for the vegetables. Rub the rest over the pork tenderloins. If you have time, let the pork stand for 30 minutes before cooking. For a longer marinade, cover and refrigerate it overnight.
2. Sear the pork
Heat the remaining tablespoon of oil in a large oven-safe skillet over medium-high heat. Sear the pork on all sides until lightly browned, about 6–8 minutes total. Watch the pan closely: the honey can darken quickly.
3. Add the vegetables
Toss the squash and onion with the reserved spice mixture. If they fit in a single layer, arrange them around the pork in the skillet. Most skillets will be too crowded for two tenderloins and all the vegetables, so it’s usually best to spread the vegetables on a parchment-lined baking sheet and roast them alongside the pork. That way they roast instead of steaming.
4. Roast
Transfer the skillet to the oven. Roast until a thermometer inserted into the thickest part of each tenderloin reads 145°F (63°C). Begin checking after about 20 minutes; the exact time will depend on the thickness of the pork and how much is in the pan.
The squash should be tender when pierced with a fork. If the pork is ready first, transfer it to a board and return the vegetables to the oven for another 5–10 minutes.
5. Rest the pork
Loosely cover the pork with foil and let it rest for 10 minutes before slicing.
6. Make the pan sauce
Set the skillet over medium heat. Pour in the wine and simmer for 2–3 minutes, scraping up the browned bits from the bottom of the pan. Add the chicken broth and simmer until reduced to about ½ cup (120 ml), or until the sauce tastes concentrated.
Remove from the heat and stir in the butter. Taste before adding any extra salt, since the pan drippings and broth may already be seasoned.
7. Serve
Slice the pork and serve it with the roasted squash and red onion. Spoon the warm pan sauce over the top.
Tips for Pork Tenderloin with Butternut Squash
Use two tenderloins if that’s how your pork is packaged. A package weighing about 2¼ pounds often contains two smaller tenderloins. Check the temperature of each one, since they may cook at different rates.
Cut the squash evenly. Pieces around 1 inch thick will roast more evenly. Very large wedges may need extra time after the pork comes out.
Give the vegetables room. A crowded skillet traps steam. Use a separate baking sheet if necessary.
Use a thermometer. Pork tenderloin is lean and can dry out if it stays in the oven too long. Cook it to 145°F (63°C), the safe minimum temperature recommended by the USDA Food Safety and Inspection Service, then let it rest for 10 minutes before slicing.
Honey-Spiced Pork Tenderloin with Butternut Squash and Red Onion
Ingredients
Method
- Heat the oven to 400°F (200°C). Mix the honey, spices, salt, and 2 tablespoons oil. Set aside 1 tablespoon of the mixture for the vegetables before touching the pork, then rub the rest over the pork.
- Heat the remaining oil in a large oven-safe skillet. Sear the pork on all sides, 6–8 minutes total.
- Toss the squash and onions with the reserved spice mixture. Arrange them around the pork only if they fit in a single layer; otherwise spread them on a parchment-lined baking sheet.
- Roast, checking after about 20 minutes, until each tenderloin reaches 145°F (63°C). Continue roasting the vegetables separately if needed.
- Rest the pork under loose foil for 10 minutes.
- Deglaze the skillet with wine. Add broth and reduce to about ½ cup (120 ml). Remove from the heat and stir in the butter.
- Slice the pork and serve with the vegetables and sauce.
Notes
Which Squash Works Best?
Butternut squash is the easiest choice for this recipe: it’s sweet, widely available in the U.S., and holds its shape when roasted. You can also use kabocha squash or a small sugar pumpkin. Avoid large carving pumpkins, which tend to be watery and less flavorful.
What to Serve with It
Pork tenderloin with butternut squash is a complete meal on its own: the squash and onion make a built-in side dish. For a larger dinner, serve the pork with mashed potatoes, wild rice, or a green salad with a tangy vinaigrette. Crusty bread is also good for soaking up the pan sauce. For a fall menu, start with pumpkin soup with blue cheese and ginger and finish with baked pears with vanilla ice cream.
Frequently Asked Questions
Can I make the sauce without wine?
Yes. Replace the wine with ¼ cup of chicken broth and add 1 teaspoon of apple cider vinegar. Simmer it briefly before adding the remaining broth.
Can I use maple syrup instead of honey?
Yes. Replace the honey with the same amount of maple syrup. It will give the pork a slightly different, but equally good, fall flavor.
Can I use pork loin instead of pork tenderloin?
Pork loin is a larger, thicker cut and needs a different roasting time. For the timing in this recipe, use pork tenderloin.
Can pork tenderloin be a little pink inside?
Yes. A slight pink color can remain when pork tenderloin has reached 145°F (63°C) and rested. Check doneness with a food thermometer rather than judging by color alone.
Can I make pork tenderloin with butternut squash ahead of time?
You can season the pork and cut the squash and onion up to a day ahead; keep them covered in the refrigerator in separate containers. Roast everything just before serving for the juiciest pork. Leftover pork tenderloin with butternut squash keeps in an airtight container in the refrigerator for up to 3 days. Reheat it gently, covered, so the pork doesn’t dry out.