1. Preheat oven to 400°. Line rimmed baking pan with foil; spray with cooking spray and place pork on pan. In small bowl, stir cinnamon and paprika. Brush all sides of pork with 1 tablespoon oil; sprinkle with 1½ teaspoons cinnamon mixture, ½ teaspoon salt and ¼ teaspoon pepper.
2. In large bowl, toss garlic, apple, squash, onion, cherries, remaining cinnamon mixture and 1 tablespoon oil, and ¼ teaspoon each salt and pepper; spread on pan around pork. Roast 25 minutes or until internal temperature of pork reaches 145° and vegetable mixture is tender. Let pork stand 5 minutes before slicing.
- 11 g Total Fat
- 2 g Saturated Fat
- 76 mg Cholesterol
- 503 mg Sodium
- 36 g Carbohydrates
- 6 g Fiber
- 18 g Sugars
- 8 g Added Sugars
- 29 g Protein
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Nutritional Information
- 11 g Total Fat
- 2 g Saturated Fat
- 76 mg Cholesterol
- 503 mg Sodium
- 36 g Carbohydrates
- 6 g Fiber
- 18 g Sugars
- 8 g Added Sugars
- 29 g Protein
Directions
1. Preheat oven to 400°. Line rimmed baking pan with foil; spray with cooking spray and place pork on pan. In small bowl, stir cinnamon and paprika. Brush all sides of pork with 1 tablespoon oil; sprinkle with 1½ teaspoons cinnamon mixture, ½ teaspoon salt and ¼ teaspoon pepper.
2. In large bowl, toss garlic, apple, squash, onion, cherries, remaining cinnamon mixture and 1 tablespoon oil, and ¼ teaspoon each salt and pepper; spread on pan around pork. Roast 25 minutes or until internal temperature of pork reaches 145° and vegetable mixture is tender. Let pork stand 5 minutes before slicing.