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Frugal Foodie: Pork tenderloin, roasted butternut squash and green beans

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This is the fourth installment of “Frugal Foodie,” a series where Mackenzie Webb explores recipes that are both appetizing and affordable for college students.

Fall is in the air. That means it’s time for apples, squash and all things pumpkin spice. This dinner is the epitome of fall and perfect for a crisp autumn evening.

Here’s what you need:

1 pork tenderloin

½ cup apple butter

3 apples

1 butternut squash

1 tbsp oil

1 package green beans

1 tbsp apple cider vinegar

1 tbsp brown sugar

1 tbsp butter

 

Total Cost: $17.56

Servings: 5

Cost per serving: $3.51

 

Step 1: Preheat the oven to 400 degrees. Dice up one butternut squash into 1-inch cubes. Put them on a sheet pan and sprinkle on the oil, salt and pepper and put them in the oven for about an hour, tossing occasionally.

Step 2: Take the pork tenderloin and cut a few slits down the top about ½ inch into the meat and 1 inch apart. Into each of these slots, put an apple slice. Sprinkle with salt and pepper and then spread 2 tbsp of apple butter all over the outside of the pork. Bake in the oven with the squash for 45 minutes. This way, they will be done at the same time.

Step 3: While the pork and squash are cooking, dice up the other two apples into ½ inch cubes. Heat up a pan on the stove with 1 tbsp of butter. Add in the diced apples, 1 tbsp of brown sugar and 1 tbsp of apple cider vinegar. This will cook down into a sweet and sour applesauce in about 15 minutes. Since the apple butter on the outside of the pork caramelizes and gets thick and sweet, this gives a little tang to the dish.

Step 4: When there are about 5 to 10 minutes left on the pork, cook the green beans.

Step 5: When everything is done, at the same time if you’re lucky, take the pork out and let it sit for 5 minutes before slicing it.

Grab a plate and enjoy! The only thing that would make this meal more fall-themed is apple crisp for dessert.

Email Mackenzie at [email protected]

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The digital-first, student-run magazine of the University of Massachusetts Amherst Journalism Department
Frugal Foodie: Pork tenderloin, roasted butternut squash and green beans