Rosemary Dijon Crusted Pork Loin with Swiss Chard & Roasted Squash

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Yield: 5 Servings



  • 2 lbs. Pork Tenderloin
  • 1 tsp. Kosher Salt
  • ¼ tsp. Black Pepper
  • ½ cup Honey
  • ½ cup Dijon Mustard
  • 1 tbsp. Fresh Rosemary,Chopped

Cider Braised Swiss Chard:

  • 6 cups Swiss Chard, Chopped
  • 1½ tbsp. Shallots, Minced
  • 1 tsp. Fresh Thyme, Minced
  • 1 cup Apple Cider Vinegar
  • 1 tbsp. Butter
  • 1-2 tbsp. Olive Oil
  • ½ tsp. Kosher Salt
  • ½ tsp. Fresh Cracked Black Pepper

Roasted Squash:

  • 8 cups Butternut Squash, Peeled, Large Dice
  • 1-2 tsp. Olive Oil
  • ½ tsp. Salt
  • ¼ tsp. Fresh Cracked Black Pepper
  • ½ tbsp. Madras Curry Powder

Apple Chutney:

  • ½ cup Red Bell Pepper, Diced
  • ½ cup Yellow Onion, Diced
  • ½ tbsp. Butter
  • 2 cups Granny Smith Apples, Diced Medium cut
  • ½ tsp. Fresh Sage, Minced
  • ½ cup Honey
  • ½ cup Pecans, Toasted, Chopped


Rosemary Dijon Crusted Pork Loin:

  1. Preheat oven to 375 F. Season your pork loin with salt and pepper, let sit for 5-10 minutes allowing the seasoning to be absorbed.
  2. Mix the honey, Dijon mustard and honey together; evenly rub the mixture all over the pork loin.
  3. Roast the pork loin in the until it reaches an internal temperature of 150F.
  4. Remove from the oven and allow to rest for 10 minutes before slicing.

Cider Braised Swiss Chard:

  1. On high heat, in a large sauté pan add enough oil to coat the pan. Add the chard and shallots; sauté until the chard starts to wilt.
  2. Add the cider and thyme; cook stirring constantly until the liquid is evaporated.
  3. Remove from heat, add butter and stir gently until the butter is melted and coats the chard. Season with salt and pepper. Roasted Squash:

  1. Toss the squash with the olive oil to lightly coat. Season with salt and pepper.
  2. Spread out evenly onto a non-stick pan; roast at 350F until tender.
  3. Immediately toss with the curry powder. Taste and adjust seasonings as necessary.

Apple Chutney:

  1. Sauté the peppers and onions in a pan with the butter until they begin to soften.
  2. Add the apples and continue to sauté for a few minutes until the apples begin to soften (do not brown).
  3. Add the sage, honey and pecans. Remove from heat; stir until incorporated.

Plate Assembly

Divided equally between servings, top pork slices with apple chutney.

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