Pork tenderloin with squash and grapes

Butterflying the meat cuts the cooking time.

Made with a paprika-spiced pork, squash, and grapes, this dish contains all of the flavors of autumn. A sprinkle of toasted pecans adds crunch, plus more fiber and healthy fat. “Serve it on its own, or on a kale salad dressed with a vinaigrette,” says Laura Rege, a New York City-based recipe developer.

Serves 4
Prep Time: 15 minutes
Cook Time: 23 minutes, plus 10 minutes cooling time

Photography by Armando Rafael. Food and prop styling by Ali Nardi.


2 delicata squashes (1½ pounds), cut crosswise into 1/2-inch rounds, seeds removed
3 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
Black pepper
1 1-pound pork tenderloin
2 teaspoons paprika
2 cups red grapes
½ cup toasted pecans, roughly chopped


Place the oven rack on the top third. Preheat the oven to 425 degrees. On a rimmed baking sheet, toss squash with the olive oil. Season with salt and pepper. Roast squash until tender, about 15 minutes.
In the meantime, slice pork tenderloin lengthwise, stopping short of the other side so it remains attached. Open it from the middle as you would a book. Brush the pork with olive oil. Season with paprika, 1½ teaspoons salt, and a generous amount of black pepper.
Remove squash from the oven. Turn it to broil. Using a spoon, push the squash to the edges of the pan. Nestle the pork in the center. Add the grapes around the pork and return to the oven. Broil for 8 minutes, until an instant-read thermometer inserted in the center of the pork registers 160 degrees. Let rest 10 minutes. Slice pork, sprinkle with pecans, and serve.