Pork tenderloin with squash, apples & onion from Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven (page 129) by Molly Gilbert

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on October 25, 2016

    I really enjoyed this recipe. I cooked only one pork tenderloin, but used the full amount of veggies (honeynut instead of butternut squash). My pork was cooked perfectly after 30 minutes, although it didn't really brown. I didn't have any issues with my onions burning either, although I found the instructions for cutting them to be confusing, so I may have had larger chunks than the recipe intended. My squash and apples were well cooked, but not to any detriment. (I'm not sure why the Fine Cooking version used by the previous reviewer specified 45 minutes of cook time, but that would have been way too long based on my experience. There was no sequential cooking either, everything went in at the same time.) I was cooking for someone on a sodium restricted diet, so used Penzeys Mural of Flavor seasoning in place of any salt, which was delicious here.

  • rivergait on October 20, 2015

    First recipe from this book (actually a riff on the tenderloin from a Fine Cooking magazine article written by Ms. Gilbert). Quite good; takes some time beyond a "slam dunk" because ingredients are added sequentially. Note to Self: check new recipes carefully, as cooking the finely-chopped veggies (e.g., 1/2" cubes of onion) turned into little black smoking globs after a total of 45 minutes at high temp. Pork was underdone, veggies were overdone.

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