- 1 teaspoon freshly grated nutmeg
- 1 1/2 teaspoons minced garlic (about 2 large cloves)
- 2 tablespoons chopped fresh sage
- 2 1-pound pork tenderloins, trimmed
- Kosher salt and freshly ground pepper
- 1 small butternut squash, peeled and cut into 1-inch pieces
- 2 cooking apples, peeled and cut into 1/2-inch pieces
- 1 medium red onion, cut into 1/2-inch pieces
- 1 tablespoon honey mustard
- 1 sprig fresh rosemary
- 5 tablespoons unsalted butter, cut into pieces
- Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
- Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
- Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
- Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.