Autumn Pork

This pork recipe encapsulates the essence of autumn in a single bite! For me, fall is synonymous with a bountiful harvest, featuring an array of delectable fruits, squashes, and vegetables. The fragrant blend of cinnamon and spices combined with the crispness of apples and squash evokes feelings of warmth and coziness. That's what inspired me to create this dish. Pair it with some wild rice and green beans, and you've crafted an exquisite fall feast that's effortlessly scalable for a larger gathering.

Serving size: 4-6 people
Time: 1 hour

Marinade Ingredients:

  • 1 pork loin or tenderloin
  • 2 teaspoons garlic, minced
  • 2 teaspoons Dijon mustard
  • 1 cup apple juice
  • 1/2 cup olive oil
  • 1 cup water
  • 2 teaspoons [Not So] SIMPLE SPICE
  • 1/4 cup apple Cider vinegar

Stuffing ingredients:

  • 1 teaspoons [Not So] SIMPLE SPICE
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup apple butter
  • 8-10 thin slices of apple and butternut squash

Topping ingredients:

  • ½ teaspoon [Not So] SIMPLE SPICE
  • 1/4 tsp cinnamon
  • 3/4 cup diced apples
  • 3/4 cup diced butternut squash
  • 1/4 cup apple butter
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • Optional garnish: fresh parsley & or thyme


  1. In a shallow dish, whisk together the marinade ingredients and add the pork tenderloin to the dish. Cover and marinate overnight.
  2. Preheat the oven to 400 degrees.
  3. Remove the pork and place on a cookie sheet lined with foil or parchment paper.
  4. Make 2” slices, without cutting all the way through, down the tenderloin to stuff.
  5. Sprinkle spices on top and rub in then spread the apple butter on top.
  6. Stuff with apples and squash.
  7. In a bowl mix all the topping ingredients together and pour on top of the pork.
  8. Bake at 400 for 45 minutes or until the temp reaches 165 degrees. Enjoy!