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honey mustard pork tenderloin with broccolini and sweet potato mash on a rectangular dinner plate

Pork Tenderloin & Spiced Squash

roasted broccolini, pumpkin seed gremolata

STARS

Winter shows its flavorful side in this comforting complete meal. A cinnamon-spiced butternut squash purée—a sweet, seasonal replacement for mashed potatoes—accompanies mouthwatering roasted pork tenderloin and roasted florets of broccolini. Add pumpkin seed gremolata to the meat for a zesty kick to this bountiful and cozy winter dish.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  35 minutes
Active Time:  35 minutes
Ingredients

Honey Mustard Pork Tenderloin

  • 1 shallot, minced
  • 1 garlic cloves, minced
  • 3 tablespoons whole grain mustard
  • 3 tablespoons Dijon mustard
  • 1/2 cup canola oil
  • 3 tablespoons champagne vinegar
  • 1 teaspoon salt, to taste
  • Zest and juice of 1 lemon
  • 2 tablespoons honey
  • 1 pork tenderloin

Butternut Squash Purée

  • 1 butternut squash, peeled and diced
  • 4 tablespoons butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon paprika
  • Pinch ground cloves
  • 1 teaspoon salt, to taste

Broccolini

  • 1 pound broccolini, trimmed
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Pumpkin Seed Gremolata

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 1/2 cup pumpkin seeds
Directions
1
Preheat the oven to 350°F.
2
Combine all of the honey mustard ingredients until smooth. Use a blender for a perfectly smooth sauce if you like. Season to taste.
3
Pat the tenderloin dry, place in a baking dish and coat with the honey mustard. Cover with aluminium foil and bake for 18-25 minutes, until the meat reaches an internal temperature of at least 145°F. Let the meat rest, covered, for 10 minutes before slicing and serving.
4
Place the butternut in a steamer basket inside a pot with 1 inch of water. Bring to a simmer, cover, and steam the squash until fork-tender, 15-20 minutes.
5
Meanwhile, heat the butter in a small saucepan over low heat until browned. Turn off the heat.
6
Transfer the cooked butternut to a blender with the browned butter, cinnamon, paprika, cloves and salt to taste. Purée until smooth.
7
On a baking sheet, toss the broccolini with the oil, salt and pepper. Roast until crisp and fork-tender, about 15 minutes.
8
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth to make the gremolata. Fold in the pumpkin seeds.
9
Divide the butternut purée, broccolini, and pork between plates. Garnish with pumpkin seed gremolata.

Pork Tenderloin & Spiced Squash

roasted broccolini, pumpkin seed gremolata

STARS

Winter shows its flavorful side in this comforting complete meal. A cinnamon-spiced butternut squash purée—a sweet, seasonal replacement for mashed potatoes—accompanies mouthwatering roasted pork tenderloin and roasted florets of broccolini. Add pumpkin seed gremolata to the meat for a zesty kick to this bountiful and cozy winter dish.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  35 minutes
Active Time:  35 minutes
Servings:  4

Ingredients

Honey Mustard Pork Tenderloin

  • 1 shallot, minced
  • 1 garlic cloves, minced
  • 3 tablespoons whole grain mustard
  • 3 tablespoons Dijon mustard
  • 1/2 cup canola oil
  • 3 tablespoons champagne vinegar
  • 1 teaspoon salt, to taste
  • Zest and juice of 1 lemon
  • 2 tablespoons honey
  • 1 pork tenderloin

Butternut Squash Purée

  • 1 butternut squash, peeled and diced
  • 4 tablespoons butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon paprika
  • Pinch ground cloves
  • 1 teaspoon salt, to taste

Broccolini

  • 1 pound broccolini, trimmed
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Pumpkin Seed Gremolata

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 1/2 cup pumpkin seeds

Directions

1
Preheat the oven to 350°F.
2
Combine all of the honey mustard ingredients until smooth. Use a blender for a perfectly smooth sauce if you like. Season to taste.
3
Pat the tenderloin dry, place in a baking dish and coat with the honey mustard. Cover with aluminium foil and bake for 18-25 minutes, until the meat reaches an internal temperature of at least 145°F. Let the meat rest, covered, for 10 minutes before slicing and serving.
4
Place the butternut in a steamer basket inside a pot with 1 inch of water. Bring to a simmer, cover, and steam the squash until fork-tender, 15-20 minutes.
5
Meanwhile, heat the butter in a small saucepan over low heat until browned. Turn off the heat.
6
Transfer the cooked butternut to a blender with the browned butter, cinnamon, paprika, cloves and salt to taste. Purée until smooth.
7
On a baking sheet, toss the broccolini with the oil, salt and pepper. Roast until crisp and fork-tender, about 15 minutes.
8
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth to make the gremolata. Fold in the pumpkin seeds.
9
Divide the butternut purée, broccolini, and pork between plates. Garnish with pumpkin seed gremolata.