Roasted Pork Tenderloin With Butternut Squash Mash And Tarragon Gravy

• i med butternut squash, cut in 1/2 lengthwise, seeds removed.
• ! lb lean pork tenderloin, fat trimmed.
• salt
• ground pepper
• 1/2 c unsweetened applesauce
• 4 t. dijon mustard
• 1/2 c cider or low fat chicken broth
• 1 T plus 2 tsp agave nectar
• 2 tsp chopped tarragon
• 2 grates nutmeg

1. Preheat oven to 400.
2. Place squash, cut side down, on a microwave safe plate.
3. Microwave on high til squash is tender, about 12-15 min.
4. Meanwhile, heat lg skillet over high heat. Season pork with salt and pepper to taste. When pan is hot ,remove and coat with cooking spray.
5. Return to heat, add pork and sear o all sides. About 3 min on all sides.
6. Transfer pork to baking sheet and continue cooking in oven, about 15 min or until internal temp reaches 155.
7. Remove baking sheet and tent meat to keep warm.
8. Rest meat for 10 min before slicing.
9. In the same pan over med-low heat, add applesauce, scraping up any flavorful bits. Add mustard, cider, 2 tsp agave and tarragon.
10. Stir until sauce thickens, season with salt and pepper to taste.
11. Scoop out squash into med bowl and mash. Add nutmeg and remaining agave, stir and seaso with salt and pepper.
12. Slice pork, serve with gravy ad squash.

butternut squash, lean pork tenderloin, salt, ground pepper, unsweetened applesauce, mustard, cider, t, tarragon, grates nutmeg

Taken from www.epicurious.com/recipes/member/views/roasted-pork-tenderloin-with-butternut-squash-mash-and-tarragon-gravy-52367241 (may not work)