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Close-up of sliced pork with pan sauce, roasted squash, red onion, and rice on a plate

Honey-Spiced Pork Tenderloin with Butternut Squash and Red Onion

Juicy pork tenderloin roasted with butternut squash and red onion, finished with a quick white wine and butter pan sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Rest time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Pork and Vegetables
  • 2 pork tenderloins about 2¼ pounds (1 kg) total
  • 3 tablespoons neutral 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 butternut squash peeled (about 700 g), cut into 1-inch pieces
  • 2 red onions cut into wedges
Pan Sauce
  • ¼ cup dry white wine 60 ml
  • 1 cup low-sodium chicken broth 240 ml
  • 2 tablespoons unsalted butter 28 g

Method
 

  1. 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.
  2. Heat the remaining oil in a large oven-safe skillet. Sear the pork on all sides, 6–8 minutes total.
    Seared pork in an oven-safe pan on a gas stovetop
  3. 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.
    Chef using tongs to add squash and red onion to a pan with seared pork
  4. Roast, checking after about 20 minutes, until each tenderloin reaches 145°F (63°C). Continue roasting the vegetables separately if needed.
    Pan of pork, orange squash, and red onion going into the oven
  5. Rest the pork under loose foil for 10 minutes.
  6. Deglaze the skillet with wine. Add broth and reduce to about ½ cup (120 ml). Remove from the heat and stir in the butter.
  7. Slice the pork and serve with the vegetables and sauce.
    Chef slicing cooked pork on a wooden cutting board

Notes

Use a meat thermometer to check the thickest part of the pork. Remove it from the oven when it reaches 145°F (63°C), then let it rest for 10 minutes before slicing. If the squash needs more time, return the vegetables to the oven while the pork rests. For a sauce without wine, replace the wine with ¼ cup chicken broth and 1 teaspoon apple cider vinegar.