Roasted Pork With Potatoes and Butternut Squash

Recipe by weekend cooker
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READY IN: 51mins
SERVES: 4

INGREDIENTS

Nutrition
  • 1
    (1 lb) pork tenderloin, trimmed
  • 2 12
    cups small red potatoes, halved
  • 2
    cups butternut squash, peeled, and cubed
  • 2
    tablespoons olive oil, divided
  • 1 12
    teaspoons chopped thyme
  • 1 12
    teaspoons chopped sage
  • 1
    teaspoon salt, divided
  • 14
    teaspoon pepper
  • 14
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DIRECTIONS

  • Preheat oven to 425 degrees.
  • Combine red potatoes, and butternut squash in an 11x7 baking dish.
  • Combine 1 tablespoon olive oil, thyme, sage, 1/2 teaspoon salt, and pepper, and toss with vegetables.
  • Roast at 425 degrees for 15 minutes.
  • Heat a large skillet over medium-high heat.
  • Add 1 tablespoon olive oil.
  • Sprinkle the tenderloin with 1/2 teaspoon salt, and add pork to pan.
  • Saute for 4 minutes.
  • Stir vegetables, add pork, and sherry.
  • Roast for 12 minutes or until a thermometer registers 145 degrees.
  • Remove pork, and let stand 5 minutes.
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