Make-Ahead Spiced Pork & Apple Roast

Ingredients

• 0.3 cup classic balsamic vinaigrette dressing made with extra virgin olive oil, divided kraft
• 1 Tbsp brown sugar 
• 4 cups butternut squash cubed peeled (1-inch pieces)
• 0.5 tsp garlic powder 
• 2  granny smith apples peeled cut into 1/2-inch-thick slices
• 0.5 tsp ground cinnamon 
• 1 lb pork tenderloin 

Equipment

• baking sheet
• oven
• ziploc bags

Directions

1. Mix first 3 ingredients; press onto meat.
2. Place in freezer-weight resealable plastic bag.
3. Add apples and 1/4 cup dressing; seal bag. Freeze up to 3 months. Refrigerate overnight to thaw.
4. Heat oven to 400F.
5. Place squash on rimmed baking sheet sprayed with cooking spray; drizzle with remaining dressing.
6. Bake 20 min.; turn squash.
7. Remove meat and apples from bag; place on baking sheet with squash.
8. Bake 15 to 20 min. or until meat is done (145F) and squash is tender. Discard bag and marinade.
9. Let meat stand 3 min.; slice meat.
10. Serve with apples and squash.