Apple & Grape Glazed Pork Tenderloin

Autumn on an American table often means fruit meeting savory meat under a glossy glaze. This one-pan pork tenderloin leans on Honeycrisp apples, red grapes, maple-Dijon shine, and roasted acorn squash for a sweet-tangy weeknight dinner.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 420 cal
• 38g protein
• 36g carbs
• 14g fat
• 3g fiber

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Ingredients

• 2 (about 1 lb each) pork tenderloins
• 1 medium acorn squash
• 2 Honeycrisp or Fuji apples
• 1½ cups red seedless grapes
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 3 tbsp maple syrup
• 8 fresh sage leaves
• 3 minced garlic cloves
• 1¼ tsp kosher salt
• ½ tsp black pepper
• ¼ tsp ground cinnamon
• 1 tbsp leaves fresh thyme

Instructions

1. 1Preheat the oven to 400°F. Pat the pork tenderloins dry and season all over with salt, pepper, and a light dusting of cinnamon.
2. 2Halve the acorn squash, scoop out the seeds, and cut into ¾-inch half-moons. Core the apples and slice into thick wedges.
3. 3Whisk together the Dijon, apple cider vinegar, maple syrup, minced garlic, and half the thyme to make a glossy glaze.
4. 4Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork on all sides until deeply browned, about 6 to 8 minutes total, then transfer briefly to a plate.
5. 5Add the squash and apple wedges to the same skillet along with the grapes and sage leaves; toss in the residual fat and cook 2 minutes so the fruit starts to soften and caramelize.
6. 6Nestle the seared pork back into the skillet on top of the produce. Brush half the glaze over the meat and drizzle the rest over the squash, apples, and grapes.
7. 7Transfer the skillet to the oven and roast 18 to 22 minutes, basting once with pan juices, until the pork reaches 145°F in the center and the squash is fork-tender with golden edges.
8. 8Rest the pork 5 minutes on a cutting board, then slice into medallions. Spoon the warm apple-grape glaze and roasted squash over the slices, finish with remaining thyme, and serve immediately.