Maple Glazed Pork Tenderloin with Honeynut Squash and Wild Rice

Name: Maple Glazed Pork Tenderloin with Honeynut Squash and Wild Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1 SRF Kurobuta Pork Tenderloin, 2 pieces (2lb); SRF Perfect Pork Rub, or salt and pepper, as needed; 1 cup chicken broth or apple juice; 2 cups uncooked wild rice, prepared according to package instructions; 3-4 honeynut squash; ¼ cup avocado or other neutral high-heat cooking oil, divided; 1 tablespoon kosher salt; ½ cup maple syrup; 1 tablespoon Dijon mustard; parsley, for garnish, optional

Author

Chef Mandy Tanner

Servings

6 - 8

Prep Time

10 minutes

Cook Time

30 minutes

Protein

61g/serving

Juicy Pork Tenderloin is a fantastic weeknight option that cooks on the stovetop, and can feed a family. SRF Kurobuta Pork Tenderloin comes in a package of two pieces, and this recipe uses both. A simple maple and Dijon glaze that gets brushed on at the end of cooking makes this a recipe they will be requesting on repeat. Honeynut squash is a smaller sweeter squash, akin to butternut squash. It roasts quickly and is easy to cut, but could be substituted for butternut, delicata, acorn, or other winter squash, although the cook time may vary based on the size. This recipe is served with wild rice cooked according to package instructions. The wild rice may take longer to cook, so it’s best to get that started first, and keep it warm for serving.

Sliced pork tenderloin with honeynut squash on white plate

Ingredients

1 SRF Kurobuta Pork Tenderloin, 2 pieces (2lb)
SRF Perfect Pork Rub, or salt and pepper, as needed
1 cup chicken broth or apple juice
2 cups uncooked wild rice, prepared according to package instructions
3-4 honeynut squash
¼ cup avocado or other neutral high-heat cooking oil, divided
1 tablespoon kosher salt
½ cup maple syrup
1 tablespoon Dijon mustard
parsley, for garnish, optional

Directions

Prepare the wild rice according to package instructions. Preheat the oven to 425°F, and line a rimmed baking sheet with parchment paper for easy cleanup.
Remove the tenderloins from the packaging, and pat dry. Season the pork tenderloins generously on all sides with SRF Perfect Pork Rub. Let the pork sit at room temperature while you prepare the squash.
Prepare the Honeynut Squash; With a sharp knife on a cutting board, remove the stems, then slice the squash in half from stem to base. With a spoon, remove and discard the seeds and any stringy parts in the center. Drizzle the cut side with avocado oil, and season with kosher salt. Place the squash cut-side down on the prepared baking sheet. Place the baking sheet on a rack in the center of the oven and bake for 20 to 25 minutes, until the squash is tender and toothpick or knife inserted has no resistance. Remove the baking sheet from the oven and keep warm for serving.
Cook the pork tenderloins; In a large skillet with a lid, over medium heat, add 1 to 2 tablespoons of avocado oil and the pork tenderloins. Cook uncovered, turning the pork to brown on all sides, about 1 minute per side, 3 to 4 minutes total. Add the chicken broth or apple juice and cover. Let the pork cook until the internal temperature reaches 140°F, turning occasionally, this will take about 15 minutes.
In a small bowl, add the maple syrup and Dijon mustard and stir to combine.
At the end of cooking, baste the pork with some of the Maple-Dijon. When the pork reaches an internal temperature of 145°F remove it from the pan and transfer it to a cutting board. Let it rest for 3 to 4 minutes before slicing.
For serving, place the wild rice on a serving platter, top with the honeynut squash, cut-side up. Add the pork and then brush the pork with some the remaining Maple-Dijon glaze, and drizzle the squash. Top the squash with chopped roasted hazelnuts, and garnish with parsley, as desired. Enjoy!

Recipe Note

Author Bio

Chef Mandy Tanner is a trained chef and influencer, known for her vibrant food photography and passion for high-quality ingredients. A graduate of the French Culinary Institute, she blends culinary expertise with a love for food styling. Mandy shares her recipes and cooking tips on her blog, helping home cooks master everything from holiday hams to backyard barbecue.