- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- 8
Ingredients
- 1 lb
- pitted and halved plums
- 500 g
- 2 tbsp
- firmly packed brown sugar
- 30 mL
- 1 tbsp
- apple cider vinegar
- 15 mL
- 1 tsp
- minced fresh ginger
- 5 mL
- 1
- star anise
- 1
- whole clove
- 1/2
- cinnamon stick
- 3-1/2 - 4 lb.
- butternut squash, peeled, cut into 1-in. (2-cm) cubes
- 1.75 - 2 kg
- 1/4 cup
- olive oil, divided
- 60 mL
- 2 tsp
- salt, divided
- 10 mL
- 1 tsp
- black pepper, divided
- 5 mL
- 2
- pork tenderloins (about 24 oz/750 g together)
Method
Step 1
Preheat oven to 425°F (220°C). In saucepan, combine plums, brown sugar, vinegar, ginger, star anise, clove and cinnamon stick. Bring to a boil, then reduce to a simmer 30 min., or until thick and syrupy. Discard star anise, clove and cinnamon stick. Set plum chutney aside, keep warm.
Step 2
In large bowl, mix butternut squash with 2 tbsp (30 mL) oil, 1 tsp (5 mL) salt and 1/2 tsp (2 mL) pepper to coat. Arrange in single layer on parchment-lined baking sheet. Roast squash 30 to 35 min., turning halfway, until golden brown and tender.
Step 3
Meanwhile, season tenderloins with remaining salt and pepper. Heat remaining oil in large non-stick skillet over medium-high heat. Brown tenderloins on all sides, 4 to 6 min. Place on parchment-lined baking sheet. Cook in the preheated oven 15 to 17 min., or until an instant-read thermometer registers 160°F (71°C) when inserted into the thickest portion of the meat. Let stand 10 min. before slicing.
Step 4
Served pork with plum chutney and roasted butternut squash on side.
Tips
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