1 medium acorn squash, seeded and cut into eighths
2 tablespoons EVOO
2 tablespoons chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium pink lady or braeburn apples, cut into eights
1 pound pork tenderloin
1 tablespoon whole grain mustard
1 tablespoon grated Parmesan
2 tablespoons cider vinegar

1 medium acorn squash, seeded and cut into eighths 2 tablespoons EVOO 2 tablespoons chopped fresh sage 1/2 teaspoon salt 1/2 teaspoon pepper 2 medium pink lady or braeburn apples, cut into eights 1 pound pork tenderloin 1 tablespoon whole grain mustard 1 tablespoon grated Parmesan 2 tablespoons cider vinegar

Position racks in center and lower third of oven. Place a large rimmed baking sheet on each rack. Preheat oven to 450.

Toss squash with oil, 1 tbsp sage, and 1/4 tsp each salt and pepper in a medium bowl. Place the squash, cut side down, on one of the baking sheets. Add apples to the bowl and toss to coat with the remaining oil mixture. Set aside.

Coat the other baking sheet with cooking spray and place pork on it. Sprinkle the pork with the remaining 1/4 teaspoon each salt and pepper. Brush the top with mustard and sprinkle with parmesan and the remaining one tablespoon sage. Place the pork on the lower rack and the squash in the center rack and roast for 10 minutes.

Add the apples to the pan with the pork. Flip the squash. Continue roasting until the squash is tender and an instant read thermometer inserted in the pork registers 145°, 10 to 15 minutes more.

Transfer the pork to a clean cutting board and let rest for 5 minutes. Poor vinegar around the apples and scrape up all the browned bits. Toss the apples with the squash. Slice the pork and serve with a squash and apples.