Roasted Cranberry Pork with Butternut Squash

Keeping with our fall theme, we decided to use the leftover cranberries and butternut squash in a meal. Since we had pork from our Costco trip, just seemed like a perfect fit. I made my own cranberry sauce using the leftover cranberries. Turned out to be a great meal!

1/2 bag of frozen cranberries, 1/3 cup water, 1/3 cup sugar and a bit of orange peel

All the yummy ingredients, including the homemade cranberry sauce

Browning the pork

Sauteing the onion

Low sodium chicken broth

Everything together in the pan

Adding the pork and butternut squash to the roasting pan

Adding the cranberry sauce to the top and into the oven it goes

Tasty dinner

Roasted Cranberry Pork with Butternut Squash

Ingredients

2 tablespoons olive oil, divided
1 pork tenderloin (about 1 lb.) or pork chops
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1 small red onion, diced
2 cloves garlic, minced
1/2 cup reduced-sodium chicken broth
1/2 cup whole-berry cranberry sauce
2 teaspoons minced fresh rosemary
1 tablespoon balsamic vinegar

1 lb cut up butternut squash

Instructions
1. Preheat oven to 350°. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Season pork with pepper; brown lightly all over, about 5 minutes.
2. Transfer pork to a foil-lined 9- by 13-in. baking pan. Then add the butternut squash around pork in baking pan. Add remaining 1 tbsp. oil to frying pan, reduce heat to medium, and add onion. Cook, stirring, until softened, 3 minutes. Add garlic; cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary, and vinegar. Cook 2 minutes.
3. Pour hot cranberry sauce over pork and bake, uncovered, about 35 minutes. Let pork rest 10 minutes (if using tenderloin), then slice and serve with sauce.