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Roast Pork Tenderloin with Acorn Squash


Hoisin-glazed pork tenderloin and thick wedges of acorn squash are roasted together in a single pan to make a satisfying one-dish meal.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2005


  • 1 acorn squash (2 pounds), quartered, seeded, and sliced 1/2 inch thick, skin on
  • 8 garlic cloves, peeled
  • 1/2 teaspoon dried rosemary
  • Coarse salt and ground pepper
  • 2 pork tenderloins (about 1 pound each)
  • 4 teaspoons olive oil
  • 2 tablespoons hoisin sauce


  1. Preheat oven to 375 degrees. Scatter squash and garlic in a large roasting pan. Mix rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; rub into pork. Place in pan with vegetables; drizzle with oil.

  2. Roast 25 minutes. Brush pork with hoisin. Continue roasting, about 15 minutes, until pork reaches an internal temperature of 140 degrees.

  3. Let meat stand 5 minutes before slicing 1 1/2 tenderloins (reserve remaining half to make Pork and Soba Noodle Salad, if desired). Serve with squash, garlic, and any pan juices.

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