Autumn Pork Sheet-Pan Dinner

Ingredients:

• 1 tsp ground cumin
• 1 tsp table salt, divided
• 1 tsp black pepper, divided
• ¼ tsp ground cinnamon
• ¼ tsp cayenne pepper
• 1 lb uncooked pork tenderloin
• 3 tbsp olive oil, divided
• 1 small uncooked acorn squash, 4-inch diameter, about 1 lb
• 1 tsp chili powder
• 2 medium raw bosc pears, quartered and cored
• 1 small uncooked red onion, cut into 8 wedges
• 1½ tbsp apple cider vinegar
• 1 tbsp whole-grain mustard
• 1 tbsp maple syrup

Instructions

1. Place a large rimmed baking sheet in the oven. Preheat the oven to 450°F. (Leave the pan in the oven as it heats.)
2. In a small bowl, stir 1⁄2 tsp salt, 1⁄2 tsp black pepper, cinnamon, and cayenne. Rub pork with 1⁄2 tbsp oil; sprinkle the spice mix all over and set aside.
3. Cut squash in half vertically; scoop out and discard seeds and membranes. Cut squash into 8 wedges. In a large bowl, drizzle the squash with 1 tbsp oil and toss to coat. Sprinkle with chili powder, 1⁄4 tsp salt, and 1⁄4 tsp black pepper; toss to coat.
4. Brush pears and onion with 1⁄2 tbsp oil; sprinkle with remaining 1⁄4 tsp salt and 1⁄4 tsp black pepper.
5. Carefully remove the hot pan from the oven. On a pan, arrange pork, squash, onion, and pears, and cut the side down. Bake for 10 minutes. Flip squash, onion, and pears. Bake until vegetables are tender and an instant-read thermometer inserted into the thickest part of pork registers 145°F, about 10 minutes. On a cutting board, let pork rest for 5 minutes. Cut crosswise into thin slices.
6. In a small bowl, combine vinegar, mustard, maple syrup, and the remaining 1 tbsp oil. On 4 plates, arrange about 3 oz pork, 2 squash wedges, 2 onion wedges, and 2 pear wedges. Drizzle each with 1 tbsp vinaigrette.
7. Serving Size: 1 plate!