Sweetly Spiced Pork Tenderloin with butternut and pears

Saw this recipe in a magazine (all recipes) and it looked good...we really liked it although it is a little too sweet so next time I will change it a little and only use one pear and less brown sugar. I also made a couple short-cuts: Dave grilled the pork instead of the whole browning and roasting step; I bought cubed squash in a microwavable bag, cooked in the micro and then added to the skillet with the pears and other ingredients. Omitted the onion and walnuts for Dave. This is definitely a winner! Perfect fall Sunday dinner.

1 pound pork tenderloin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cinnamon
1 Tablespoon olive oil
1/4 cup water
1 cup (1/2") cubed butternut squash
2 ripe pears, peeled, cored, and cut into pieces
1 onion, cut into thin wedges
1 cup dried cranberries
1/2 cup pear nectar or apple juice
1/2 cup chopped walnuts, toasted
2 Tablespoons packed brown sugar
1/8 teaspoon ground cloves
fresh sage, for garnish

1. Preheat oven to 375'. Line a shallow baking pan with foil.
2. Sprinkle pork all over with 1/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon. Heat oil in a large skillet over medium-high heat. Brown pork on all sides, about 2 minutes total, then transfer to prepared baking pan. Roast pork until an instant-read thermometer inserted into center registers 145', about 15 minutes. Remove from oven, cover with foil, and let stand 5 minutes.
3. Meanwhile, bring water with squash to a boil in skillet. Reduce heat to medium-low and simmer, covered, 10 minutes. Increase heat to medium-high; add pears and onion and cook, stirring, 8 minutes. Stir in cranberries, pear nectar, walnuts, brown sugar, cloves, and remaining 1/4 teaspoon each salt and pepper; cook to heat through, 1 to 2 minutes.
4. Slice pork and serve with squash mixture. Garnish with sage.

Serves 4. per serving: 446 cal, 13.5g fat, 57g carb