Pork Tenderloin and Acorn Squash Traybake with Paprika and Caraway

Steps

1. 1

   Preheat the oven to 425°F (220 °C). Prepare the seasoning by combining the ground caraway seeds, sweet paprika, and brown sugar.

2. 2

   Toss the acorn squash wedges and red onion wedges with oil and a portion of the seasoning mix on a large rimmed baking sheet.

3. 3

   Roast the squash and onions in the preheated oven for about 20 minutes to give them a head start.

   Start 20-minute timer
4. 4

   While the vegetables roast, season the pork tenderloins with the remaining spice mixture.

5. 5

   Add the pork tenderloins to the baking sheet with the vegetables and continue roasting until the pork reaches an internal temperature of 145°F (63 °C) and the vegetables are tender and browned, about 15 to 20 minutes.

   Start 20-minute timer
6. 6

   Remove the pork and vegetables from the baking sheet and transfer to a serving platter to rest.

7. 7

   Place the baking sheet over two burners on the stovetop (or scrape the browned bits into a small saucepan). Add the apple cider and mustard, scraping up the browned bits from the bottom of the pan.

8. 8

   Simmer the sauce until slightly reduced, then whisk in the butter until melted and emulsified. Pour the sauce over the pork and vegetables before serving.