Sprinkle pork tenderloin with 1/2 teaspoon salt and black pepper. Heat canola oil in a Dutch oven over medium-high heat. Add pork, and sauté for 2 minutes. Add onion, paprika, ground cumin, red pepper, saffron, and garlic; sauté for 1 minute. Stir in water, chicken broth, and cinnamon stick. Bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Stir in butternut squash and pearl onions. Cook, covered, for 15 minutes or until the vegetables are tender. Remove from heat, and stir in parsley, lemon juice, and 1/4 teaspoon salt.