Herb-crusted pork tenderloin served with roasted apples and squash alongside a glass of Little Vineyards red wine.

Harvest Herb-Crusted Pok Tenderloin with Roasted Apple and Butternut Squash

This cozy fall recipe brings together the rustic flavors of the season in a perfect harmony of sweet and savory. A tender pork loin is coated with a fragrant blend of autumn herbs and roasted to perfection, then paired with caramelized butternut squash and crisp, golden apples. The result is a comforting, elegant dish that captures the essence of harvest season—ideal for a cozy dinner at home or a festive gathering. Best enjoyed with a glass of our bold red wine for the ultimate fall pairing.

Ingredients

2 pork tenderloins (about 2 lbs total)
2 tbsp olive oil
3 garlic cloves, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp Dijon mustard
1 tsp salt and ½ tsp black pepper
2 cups butternut squash, cubed
2 firm apples (Honeycrisp or Pink Lady), sliced thick
1 red onion, cut into wedges
2 tbsp balsamic vinegar
½ cup chicken stock
Splash of Little Vineyards Petite Sirah- Zinfandel

Instructions

Heat oven to 400°F.
Mix olive oil, garlic, rosemary, thyme, mustard, salt and pepper; rub over pork.
Arrange squash, apples, and onion on a sheet pan; season with salt and pepper.
Place pork on top. Roast 25–30 minutes, until pork is 145°F.
Rest pork 5 minutes. Meanwhile, simmer pan juices with balsamic, stock, and a splash of wine.
Slice pork. Serve with roasted apples, squash, and sauce.