This honey mustard pork tenderloin features juicy, quick-cooking meat glazed with tangy-sweet mustard and paired with roasted butternut squash tossed in nutty sage brown butter. It's a complete, elegant weeknight meal that comes together in one pan with minimal prep.
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In a large bowl, toss together 1 lb cubed butternut squash, 2 tsp vegetable oil, 1 tsp kosher salt, and ½ tsp ground black pepper. Transfer to a greased Suvie air fry basket and place in the top zone of Suvie, ensuring the sheet pan is underneath to catch any drips.
Pat pork tenderloin dry. In a small bowl, stir together 2 tbsp grainy mustard, 1 tbsp honey, 1 tsp kosher salt, and ½ tsp ground black pepper. Rub ½ the mixture all over pork tenderloin and place in a greased Suvie air fry basket. Place basket in the bottom zone of Suvie, ensuring the sheet pan is underneath to catch any drips.
Input settings and cook now or schedule, flipping tenderloin and tossing squash halfway through cooking. Bottom Zone: Air Fry at 400°F for 18 minutes. Top Zone: Air Fry at 400°F for 30 minutes.
Meanwhile, place 4 tbsp unsalted butter and sage in a small skillet over medium heat. Cook until butter is melted, then reduce heat to low and cook until foaming has subsided, smells nutty, and milk solids have browned. Immediately transfer to a large heat proof bowl to cool.
Remove tenderloin and squash from Suvie. Transfer tenderloin to a cutting board to rest for 5 minutes, brushing with remaining honey mustard. Transfer squash to the bowl with the browned butter, tossing to coat. Season to taste with salt and pepper.
Cut tenderloin into ½" medallions and divide between plates with the squash. Garnish squash with parsley and serve.
Store cooked pork and squash in separate airtight containers for up to 3 days. Reheat gently in a 350°F oven for about 10 minutes until warmed through.
Pork tenderloin is safely cooked at 145°F internal temperature (medium). Use an instant-read thermometer inserted into the thickest part. Let it rest 5 minutes before slicing to retain juices.
Yes. Cook and cool both components, then store separately in airtight containers for up to 3 days. Reheat gently in a 350°F oven until warmed through, about 10 minutes.
Melt butter over medium heat and swirl the pan occasionally. Watch for milk solids to turn golden (2–3 minutes). Remove immediately when fragrant and nutty; it continues to darken off heat.
Yes. Use acorn squash, delicata, or cubed carrots (adjust cooking time). Root vegetables like Brussels sprouts or beets also work well with sage brown butter.
Yes. Multiply all ingredients by the number of servings needed. Adjust pan size and cooking time slightly if doubling; ensure pork reaches 145°F internal temperature.
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