Make-Ahead Pork Tenderloin & Apples


Non-Stick cooking spray
1 tbsp brown sugar
1/2 tsp ground cinnamon
1/2 tsp garlic powder
1 (1 lb) pork tenderloin
2 Granny Smith or Gala apples, peeled, cut into 1/2 inch thick slices
1/4 cup plus 2 tbsp balsamic Vinaigrette salad dressing made with olive oil, divided
4 cups peeled, cubed butternut squash (1 inch pieces)


1. Mix together the first 3 ingredients; press onto meat. Place in freezer-weight resealable plastic bag. Add apples and the 1/4 cup of dressing; seal bag. Freeze up to 3 months. Refrigerate overnight to thaw.

2. Preheat oven to 400º F. Place squash on rimmed baking sheet sprayed with cooking spray; drizzle with remaining dressing. Bake 20 minutes; turn squash.

3. Remove meat and apples from bag; place on baking sheet with squash. Bake 15 to 20 minutes or until meat is done (145º F.) and squash is tender. Discard bag and marinade.

4. Let meat stand 3 minutes; slice meat. Serve with apples and squash.

Yield: 4 Servings
Serving Size: 1/4 of recipe.

WW Smartpoints = 10