Salsa-glazed roast pork and squash purée

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5 min


40 min


3 servings

Salsa-glazed roast pork and squash purée

© Royalty-Free/Masterfile

Squash, roasted in a dish with the pork, adds nutrients and a burst of colour to this oven dinner.


  • 1 cup chunky salsa , mild or medium
  • 1/2 cup orange juice , or apple juice
  • 1/2 cup water
  • 1/2 large butternut squash , or 500 g squash pieces
  • 1 pork tenderloin , about 375 g


  • Preheat oven to 425F (220C). In a 9×13-inch (3-L) baking dish, stir 1/2 cup (125 mL) salsa with juice and water. If using squash pieces, cut larger ones in half. If using butternut squash, peel and seed, then cut into large pieces. Place squash in dish and stir to coat. Push pieces to sides of dish and place pork in centre.
  • Spoon another 1/2 cup (125 mL) salsa over pork. Roast, uncovered, in centre of preheated oven until meat gives slight resistance when pressed and an instant-read thermometer inserted into centre of meat reads 155F (68C), 35 to 45 minutes. While roasting, occasionally stir squash and baste pork with pan juices. Remove from oven. Let stand 5 minutes. Slice pork into thick rounds. Arrange on a platter with squash. Spoon pan juices overtop. Great with 1/2 baked potato with butter and green beans.

Nutrition (per serving)

  • Calories
  • 251,
  • Protein
  • 30 g,
  • Carbohydrates
  • 27.3 g,
  • Fat
  • 3.2 g,
  • Fibre
  • 4.3 g,
  • Sodium
  • 441 mg.