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Pork Tenderloin and Acorn Squash Traybake with Paprika and Caraway
Pork tenderloin cooks quickly because of its slender shape, and its mild flavor pairs well with a wide variety of ingredients. This dinner-on-a-baking-sheet is seasoned with a combination of caraway seeds (grind them in a spice grinder or with a mortar and pestle) and sweet paprika, plus brown sugar to aid with browning. Acorn squash and red onions get a head start in the oven, then the tenderloins are added halfway through roasting. The browned bits left on the baking sheet after the pork and vegetables are removed supply depth of flavor to a simple sauce made with apple cider, mustard and butter.
4 to 6
Servings
1 hour
Ingredients
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1½ to 2
pound acorn squash, halved lengthwise, seeded and cut into 2-inch wedges
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2
medium red onions, root end intact, each cut into 8 wedges
Directions
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01Heat the oven to 475°F with a rack in the upper-middle position. Mist a rimmed baking sheet with cooking spray. Place the squash and onions on the baking sheet, then drizzle with 2 tablespoons oil and sprinkle with ½ teaspoon each salt and pepper; toss, then distribute in an even layer. Roast for 20 minutes. Meanwhile, in a small bowl, stir together the caraway, paprika, sugar and ½ teaspoon each salt and pepper. Coat each tenderloin with 1 tablespoon oil, then sprinkle both on all sides with the spice mixture, pressing so the seasonings adhere.
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