Pork tenderloin agrodolce with squash rings from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 189) by Deb Perelman

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Notes about this recipe

  • Eat Your Books

    Can substitute acorn squash for delicata.

  • averythingcooks on April 14, 2026

    I made 1/2 the sauce for a 10 oz piece of pork tenderloin (the perfect amt) but I will try bernalgirl's idea of adding butter to finish the sauce next time. In place of the squash, I roasted little potatoes (also at 425) adding broccoli to that pan when the pork tenderloin went in. This was an easy prep, tasty little dinner for 2.

  • thefritschkitchen on March 23, 2026

    This was fine - easy and tasty. I just have a few other tenderloin recipes I prefer more. I doubled the recipe and pouring 1 cup of red wine vinegar into the sauce was hard… again, tasty, but don’t think I’ll make again

  • jmohart on March 06, 2026

    Flavor was great but next time I would double the sauce and double the squash. I would also roast the tenderloin in a covered dish instead of pan searing and then the oven, I don't think much was gained by the technique.

  • curtisca on November 10, 2025

    This was really good! The squash did not take as long as the pork so I would start it 10 minutes later next time. I did not use fennel in the rub and didn't have any rosemary left, so I substituted Herbes de Provence which contains rosemary and some other herbs, and it was still delicious.

  • Plumberful on September 08, 2025

    Another terrific recipe from Deb Perelman! The sweet-tart sauce is a delicious complement to the pork and squash. Easy to make for two or for a crowd!

  • bernalgirl on November 14, 2022

    As good as everyone says, and a gorgeous presentation. I found the onion mixture a bit bitter (need to check my vinegar) so I melted in a tablespoon of butter and it was perfectly luscious over the lean pork.

  • snoozermoose on October 12, 2022

    A perfect fall dish! Easier than it looks, but fancy and pretty enough to serve to company. The fennel and rosemary rub on the pork was particularly wonderful.

  • TrishaCP on December 20, 2020

    This was easy and tasty to pull together. I agree that the half moon squash rings are just fine.

  • ksg518 on September 12, 2020

    Just delicious. We followed the recipe except, like others, we made half moons from the squash. You can get by with using one skillet for this recipe. Simply make the sauce, pour it into a measuring cup and then wipe out the skillet to use for the pork. While the pork is resting, pour the sauce back into the skillet and re-heat. Also, as others have noted, watch that the squash doesn't over-cook.

  • westminstr on January 02, 2020

    I also did half moons for the squash and cooked two tenderloins (but just one recipe of sauce). The pork needed a bit more time than stated to get to temp, but the rub was good and it was perfectly cooked. I would definitely use this technique for pork tenderloin again.

  • Lsblackburn1 on October 29, 2018

    The pork turned out perfectly following the recipe but my squash only needed about 20 minutes, so it got kind of cold sitting around. Nice classic meal!

  • Dannausc on October 10, 2018

    Pretty decent.

  • BeckyLeJ on January 11, 2018

    I really liked the fennel on the pork! Couple of notes, I cut my squash in half moons after fighting the seeds. I think I sliced them too thin and they were close to being over cooked so I’ll watch that next time. Also, I would double the sauce!

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