Asian-Style Pork Tenderloin with Maple Lime Acorn Squash Rings

Aromatic, juicy pork tenderloin is complemented by sweet-tart roasted acorn squash.

Get access to everything we publish when you sign up for Outside+.


Asian Style Pork Tenderloin with Maple Lime Acorn Squash Rings Recipe
Laura Wright
Prep Time
25 min
Cook Time
35 min
60 min


  • 2 tbsp reduced-sodium soy sauce
  • 2 tbsp pure maple syrup, divided
  • 1/2 tsp lime zest plus 2 tbsp fresh lime juice, divided
  • 20 oz pork tenderloin, trimmed
  • 1/4 tsp five-spice powder
  • 2 tsp grape seed or safflower oil, divided
  • Olive oil cooking spray
  • 1 acorn squash (about 1 3⁄4 lb), skin on and seeds and membranes removed, cut into 8 1⁄2-inch-thick rings
  • 1/4 tsp sea salt, divided


  1. Position oven racks in top third and center of oven and preheat to 425°F. In a small bowl, whisk together soy sauce,
  2. tbsp maple syrup, 1/4 tsp lime zest and 4 tsp juice. Transfer mixture to a large reseal- able plastic along with pork, massaging marinade into pork. Set aside for 20 minutes at room temperature.
  3. Remove pork from marinade, reserving marinade, and pat pork dry with paper towels. Season pork with five-spice powder. Brush a large nonstick oven-safe skillet with 1 tsp oil and heat on medium. Add pork and cook for about 8 minutes, turning halfway, until light brown.
  4. Meanwhile, prepare squash: Line a large baking sheet with foil and mist foil with cooking spray. In a large bowl, toss squash
  5. with remaining 1 tbsp maple syrup, 2 tsp lime juice and 1 tsp oil. Spread squash on sheet and sprinkle with salt. Roast squash on upper oven rack for about 30 minutes, turning over halfway, until tender when pierced with a fork and slightly golden brown.
  6. Transfer skillet with pork to center oven rack. Roast pork, turning over halfway, until an instant-read thermometer registers 145°F when inserted in center of pork, 8 to 10 minutes. Transfer pork to a cutting board, cover with foil and let rest for 10 minutes. Cut against the grain into 12 1/2-inch-thick slices and cover to keep warm.
  7. Meanwhile, prepare sauce: In a small heavy saucepan, heat reserved marinade on medium-high. Bring to a boil and cook until reduced to about 2 tbsp, up to 2 minutes. (NOTE: As there is only a scant amount of liquid, do not cook more than 2 minutes to avoid burning.)
  8. Divide pork and squash among serving plates. Drizzle sauce over servings and sprinkle with remaining 1⁄4 tsp lime zest.

Nutrition Information

  • Serving Size 3 oz pork tenderloin slices, 2 squash slices, 1/2 tbsp sauce
  • Calories 280
  • Carbohydrate Content 28 g
  • Cholesterol Content 75 mg
  • Fat Content 6 g
  • Fiber Content 6 g
  • Protein Content 29 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 460 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g