Salted Maple-Glazed Pork Tenderloin with Creamy Roasted Butternut Squash Puree

This is an example of a meal that Solin would create to include in your personalized meal plan.

Salted Maple-Glazed Pork Tenderloin with Creamy Roasted Butternut Squash Puree

YOUR SOLIN GENERATED RECIPE

Salted Maple-Glazed Pork Tenderloin with Creamy Roasted Butternut Squash Puree

A beautifully balanced dish featuring succulent pork tenderloin glazed with a touch of maple syrup and a hint of salt, paired with a velvety roasted butternut squash puree enriched with a creamy blend of Greek yogurt and almond milk. This dish is designed to meet your protein and calorie goals while delighting your taste buds.

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NUTRITION

396kcal
Protein
38.3g
Fat
11.4g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 tbsp Maple Syrup

Pinch of Salt

1 cup Butternut Squash (cubed)

1 tsp Olive Oil

1/4 cup Greek Yogurt (2% fat)

1/4 cup Unsweetened Almond Milk

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the pork tenderloin lightly with salt. In a small bowl, coat the pork with maple syrup, ensuring it is evenly glazed.

  • 3

    Place the pork on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes or until the internal temperature reaches 145°F.

  • 4

    Meanwhile, toss the cubed butternut squash with olive oil and a pinch of salt. Spread on a separate baking tray and roast in the oven for approximately 25 minutes until tender.

  • 5

    Once roasted, transfer the squash to a blender. Add Greek yogurt and almond milk. Blend until smooth to create a creamy puree; adjust consistency with extra almond milk if desired.

  • 6

    Slice the pork tenderloin and serve over a bed of the warm butternut squash puree. Optionally drizzle any remaining maple glaze over the top.

Salted Maple-Glazed Pork Tenderloin with Creamy Roasted Butternut Squash Puree

This is an example of a meal that Solin would create to include in your personalized meal plan.

Salted Maple-Glazed Pork Tenderloin with Creamy Roasted Butternut Squash Puree

YOUR SOLIN GENERATED RECIPE

Salted Maple-Glazed Pork Tenderloin with Creamy Roasted Butternut Squash Puree

A beautifully balanced dish featuring succulent pork tenderloin glazed with a touch of maple syrup and a hint of salt, paired with a velvety roasted butternut squash puree enriched with a creamy blend of Greek yogurt and almond milk. This dish is designed to meet your protein and calorie goals while delighting your taste buds.

NUTRITION

396kcal
Protein
38.3g
Fat
11.4g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 tbsp Maple Syrup

Pinch of Salt

1 cup Butternut Squash (cubed)

1 tsp Olive Oil

1/4 cup Greek Yogurt (2% fat)

1/4 cup Unsweetened Almond Milk

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the pork tenderloin lightly with salt. In a small bowl, coat the pork with maple syrup, ensuring it is evenly glazed.

  • 3

    Place the pork on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes or until the internal temperature reaches 145°F.

  • 4

    Meanwhile, toss the cubed butternut squash with olive oil and a pinch of salt. Spread on a separate baking tray and roast in the oven for approximately 25 minutes until tender.

  • 5

    Once roasted, transfer the squash to a blender. Add Greek yogurt and almond milk. Blend until smooth to create a creamy puree; adjust consistency with extra almond milk if desired.

  • 6

    Slice the pork tenderloin and serve over a bed of the warm butternut squash puree. Optionally drizzle any remaining maple glaze over the top.