Roasted Pork Tenderloin with Butternut Squash Mash and Tarragon Gravy

Ingredients

• 1 tablespoon agave nectar 
• 4 servings pepper black freshly ground
• 1 medium butternut squash seeds removed cut in half lengthwise,
• 4 teaspoons dijon mustard 
• 2 teaspoons tarragon fresh chopped
• 1 pinch ground nutmeg 
• 1 pound pork tenderloin lean trimmed
• 0.5 cup chicken broth low-fat, low-sodium
• 4 servings salt 
• 0.5 cup apple sauce unsweetened
• 0.5 cup walnuts toasted

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• wooden spoon
• aluminum foil
• microwave

Directions

1. Preheat the oven to 400°F.
2. Place the butternut squash, cut side down, on a microwave-safe plate. Microwave on high till the squash is tender, about 12 to 15 minutes.
3. Meanwhile, heat a large cast-iron skillet over high heat. Season the pork with salt and pepper to taste. When the pan is hot, coat it with the cooking spray.
4. Add the pork to the pan and sear on all sides, about 3 minutes per side.
5. Transfer the pork to a baking sheet and continue cooking in the oven till done, about 10 to 15 minutes, or until the internal temperature reaches 155°F.
6. Remove the baking sheet from the oven, and tent the meat with foil to keep it warm.
7. Let the meat rest for at least 10 minutes before slicing.
8. In the same pan over medium-low heat, add the applesauce, scraping up any flavorful bits with a wooden spoon.
9. Add the mustard, apple cider, 2 teaspoons agave, and tarragon. Stir continuously until the sauce thickens. Season with salt and pepper to taste.
10. With a spoon, scoop the flesh of the squash into a medium bowl. Mash the squash with a fork, and add the nutmeg grates and remaining agave. Stir till combined. Season with salt and pepper to taste.
11. With a sharp knife, thinly slice the pork.
12. Serve the pork with the reduced sauce and the butternut squash.
13. Sprinkle the walnuts on top of the pork.
14. Per serving: 343 calories, 12 g fat, 4 g fiber
15. Other
16. Reprinted with permission from Now Eat This! Diet by Rocco DiSpirito, © 2011 Grand Central Life & Style