Roasted Pork Tenderloin with Apple-Bacon Compote & Butternut Squash Polenta - SippitySup

Ingredients

• 2 cups butternut squash, peeled, seeded and cut into 3/4‑inch cubes
• 3 tablespoons olive oil, divided
• salt and white pepper as needed
• 5 cups chicken or vegetable stock
• .125 teaspoon freshy ground nutmeg
• 1 teaspoon rubbed dried sage
• 1 cup coarsely ground yellow polenta
• ½ cup fontina cheese, grated
• 1 tablespoon unsalted butter
• 24 fresh sage leaves
• 2 one-pound pork tenderloins
• 4 slices applewood-smoked bacon, cut crosswise into ½‑inch strips
• 2 cloves garlic, peeled and thinly sliced
• 1 small onion, peeled, halved and thinly sliced
• 1 teaspoon fresh thyme leaves
• 4 tart green apples, cored and cut into ½‑inch cubes
• ½ apple cider