Prep: 20 min - Cook: 45 min

2 (3/4 lb. each) pork tenderloin
1 tsp. olive oil
1/4 tsp. coarsely ground black pepper
3 large Granny Smith apples, cored and thickly sliced (3 to 4 cups)
4 cups cubed peeled butternut squash (1 1/2 lb.)
2 tbsp. firmly packed brown sugar
1/2 tsp. ground cinnamon
1 can (14 oz.) Swanson® Chicken Broth
OR Natural Goodness Chicken Broth (1 3/4 cups)
2 tsp. all-purpose flour


PREHEAT oven to 425°F. Spray 13" x 12" roasting pan with vegetable cooking spray.

RUB pork with oil and season with pepper. Place in prepared pan. Mix apples, squash, sugar, cinnamon and 1/2 cup broth. Add to pan.

ROAST 25 min. or until pork registers 155°F. on meat thermometer, stirring squash mixture once during roasting. Remove pork and let stand. Continue roasting squash mixture for 15 min. or until nicely browned. Remove squash mixture from pan.

MIX remaining broth and flour. Stir into pan drippings, scraping up browned bits. Cook and stir until mixture boils and thickens. Serve sauce with sliced pork and squash mixture.

Makes 8 servings

This recipe created by Swanson.