Roast Pork with Green Apples & Golden Squash
from Campbell's Kitchen


Prep Time: 20 min. - Bake Time: 45 min. - Stand Time: 10 min.


Vegetable cooking spray
2 (3/4 lb. each ) whole pork tenderloins
1 tsp. olive oil
1/4 tsp. coarsely ground black pepper
3 large Granny Smith apples, cored and thickly sliced
1 (1 1/2 lb.) butternut squash, peeled and cubed
2 tbsp. packed brown sugar
1/2 tsp. ground cinnamon
1 3/4 cups Swanson(R) Chicken Broth (regular, Natural Goodness(TM) or
Certified Organic)


Directions:
PREHEAT oven to 425°F. Spray large roasting pan with cooking spray.
BRUSH pork with oil and season with black pepper. Place in prepared
pan. Mix apples, squash, brown sugar, cinnamon and 1/2 cup broth. Add
to pan.
ROAST 25 min. or until temperature reads 155°F. on meat thermometer,
stirring squash mixture once during roasting. Remove pork and set
aside. Roast squash mixture 15 min. or until browned. Remove squash
mixture from pan.
MIX remaining broth and flour. Stir into pan drippings, scraping up
browned bits. Cook until mixture boils and thickens, stirring
constantly. Serve sauce with sliced pork and squash mixture. Serves 8.





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