Tasty Tuesday: A Taste of Autumn – Maple-Dijon Pork Tenderloin with Roasted Apples & Butternut Squash
Tasty Tuesday: A Taste of Autumn – Maple-Dijon Pork Tenderloin with Roasted Apples & Butternut Squash
Perfectly Paired with Ketcham Estate 2022 Pinot Noir Allie's Reserve
As October winds down and autumn settles into wine country, there's something especially inviting about gathering around the table for a comforting, home-cooked meal and a beautiful glass of Pinot Noir.
This week's Tasty Tuesday brings together some of our favorite flavors of fall — tender roasted pork, sweet caramelized apples, golden butternut squash, and fragrant rosemary, finished with a delicious maple-Dijon glaze.
It's simple enough for a cozy evening at home, yet elegant enough to share with family and friends.
And the perfect finishing touch? A glass of Ketcham Estate 2022 Pinot Noir Allie's Reserve.
Maple-Dijon Pork Tenderloin with Roasted Apples & Butternut Squash
Servings: 4
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Ingredients:
- 1½ lbs pork tenderloin
- 2 medium Honeycrisp or Fuji apples, cored and sliced into wedges
- 3 cups butternut squash, peeled and cubed
- 1 small red onion, cut into wedges
- 3 tablespoons olive oil, divided
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
Directions:
- Preheat the oven. Set your oven to 425°F. Line a large baking sheet or roasting pan with parchment paper.
- Begin roasting the vegetables. Toss the butternut squash and red onion with 2 tablespoons olive oil, a little salt, and pepper. Spread evenly on the baking sheet and roast for 15 minutes.
- Prepare the maple-Dijon glaze. In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, rosemary, thyme, and remaining tablespoon of olive oil.
- Season the pork. Pat the tenderloin dry and season with salt and pepper. Brush generously with the maple-Dijon glaze, reserving a little glaze for serving. Keep the reserved portion separate from the raw pork.
- Add the pork and apples. Remove the baking sheet from the oven. Stir the vegetables, add the apple wedges, and place the pork tenderloin in the center.
- Roast until tender. Return to the oven for approximately 20–25 minutes, or until the pork reaches an internal temperature of 145°F. The squash should be tender and lightly caramelized.
- Rest and slice. Allow the pork to rest for at least 3 minutes before slicing into medallions.
- Serve and enjoy.
- Arrange the sliced pork alongside the roasted apples and butternut squash. Warm the reserved glaze briefly and drizzle over the pork. Garnish with a fresh sprig of rosemary.
🍷 Why It Pairs Beautifully with Allie's Reserve
Ketcham Estate's 2022 Pinot Noir Allie's Reserve makes a wonderful companion to this autumn-inspired meal.
The wine's rich fruit character complements the natural sweetness of roasted apples and maple, while its balanced acidity helps brighten the savory richness of the pork.
Fresh rosemary and thyme bring an earthy, aromatic element that works beautifully with Pinot Noir's subtle spice and complexity.
Together, the flavors create a delicious balance of sweet, savory, and elegant — everything we love about fall dining in wine country.
From Our Table to Yours
As the days grow shorter and the evenings become cooler, autumn reminds us that some of life's best moments happen around the dinner table.
Whether you're preparing a special weekend meal or simply making an ordinary Tuesday a little more memorable, this recipe is a wonderful reason to open a bottle of Allie's Reserve.
Good food. Beautiful wine. Wonderful company.
Cheers to another Tasty Tuesday from the Ketcham Table! 🍷
