Pork and Squash:

INGREDIENTS:

  • 2 teaspoons chopped fresh rosemary leaves
  • 2 teaspoons chopped fresh sage leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1pork tenderloin (1 to 1 1/4 lb)
  • 3 tablespoons olive oil
  • 1 medium butternut squash, peeled, cut into 2-inch pieces (about 2 lb)
  • 1 medium sweet onion, cut into 1/2-inch wedges
  • 1 large apple, unpeeled, cut into 12 wedges

INSTRUCTIONS:

  1. Heat oven to 450°F. Line 15x10x1-inch pan with foil. In small bowl, mix rosemary, sage, salt and pepper.
  2. Place pork tenderloin in pan. Rub 1 tablespoon of the oil onto pork tenderloin; sprinkle with 2 teaspoons of the rosemary mixture.
  3. In large bowl, stir squash, onion, remaining 2 tablespoons oil and remaining rosemary mixture until well coated. Place squash mixture around pork.
  4. Bake 20 minutes. Add apples; bake 8 to 10 minutes longer or until pork has slight blush of pink in center (145°F) and squash mixture and apples are tender. Let pork stand 3 minutes before slicing.

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Logan Crowe-Ryba

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