Plated roasted pork with vegetables with a glass of wine and a bottle of bottle in a Fall setting

Harvest Herb-Crusted Pork Tenderloin
with Roasted Apples 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 cloves of garlic, minced
1 tbsp fresh thyme, chopped
1 tbsp Dijon mustard
1 tsp sale and 1/2 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
1/2 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 min. until porl is 145 F
Rest pork 5 min. Meanwhile, simmer pan juices with balsamic, stock and a splash of wine.
Slice pork. Serve with roasted apples, squash, and sauce.