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Prep Time
15 mins
Total Time
1 h


1 lb
pitted and halved plums
500 g
2 tbsp
firmly packed brown sugar
30 mL
1 tbsp
apple cider vinegar
15 mL
1 tsp
minced fresh ginger
5 mL
star anise
whole clove
cinnamon stick
3-1/2 - 4 lb.
butternut squash, peeled, cut into 1-in. (2-cm) cubes
1.75 - 2 kg
1/4 cup
olive oil, divided
60 mL
2 tsp
salt, divided
10 mL
1 tsp
black pepper, divided
5 mL
pork tenderloins (about 24 oz/750 g together)


Step 1

Preheat oven to 425°F (220°C). In saucepan, combine plums, brown sugar, vinegar, ginger, star anise, clove and cinnamon stick. Bring to a boil, then reduce to a simmer 30 min., or until thick and syrupy. Discard star anise, clove and cinnamon stick. Set plum chutney aside, keep warm.

Step 2

In large bowl, mix butternut squash with 2 tbsp (30 mL) oil, 1 tsp (5 mL) salt and 1/2 tsp (2 mL) pepper to coat. Arrange in single layer on parchment-lined baking sheet. Roast squash 30 to 35 min., turning halfway, until golden brown and tender.

Step 3

Meanwhile, season tenderloins with remaining salt and pepper. Heat remaining oil in large non-stick skillet over medium-high heat. Brown tenderloins on all sides, 4 to 6 min. Place on parchment-lined baking sheet. Cook in the preheated oven 15 to 17 min., or until an instant-read thermometer registers 160°F (71°C) when inserted into the thickest portion of the meat. Let stand 10 min. before slicing.

Step 4

Served pork with plum chutney and roasted butternut squash on side.


Add pinch of hot pepper flakes to the chutney during simmering, if desired.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 recipe):
10 g
Saturated Fat:
2 g
29 g
6 g
13 g
70 mg
27 g
640 mg
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