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Roasted Pork Tenderloin With Apple-Bacon Compote & Butternut Squash Polenta

1 fave
Nutrition per serving    (USDA % daily values)
CAL
621
FAT
105%
CHOL
81%
SOD
22%

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Ingredients for 8 servings

2 c butternut squash, peeled, seeded and cut into 3/4-inch cubes

3 T olive oil, divided

0 salt and white pepper as needed

5 c chicken or vegetable stock

0.125 t freshy ground nutmeg

1 t rubbed dried sage

1 c coarsely ground yellow polenta

0.5 c fontina cheese, grated

1 T unsalted butter

24 fresh sage leaves

2 one-pound pork tenderloins

4 sli applewood-smoked bacon, cut crosswise into 1/2-inch strips

2 clv garlic, peeled and thinly sliced

1 small onion, peeled, halved and thinly sliced

1 t fresh thyme leaves

4 tart green apples, cored and cut into 1/2-inch cubes

0.5 apple cider

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