This came directly out of the Everyday Food Magazine, I altered it to make it one meal with no leftovers for us.
Pork Tenderloin with Squash and Onions
1 small butternut (or other) squash, peeled, seeded and sliced – about 1 lb.
1 red onion, peeled and cut into wedges
salt and freshly ground pepper
1 pork tenderloin – about 1 lb.
1–2 t. dried oregano
1 orange, halved
Preheat oven to 400 and toss together the squash, onion and some olive oil on a cookie sheet. Spread it all out so it’s only one layer thick and then sprinkle with salt and pepper. Roast 10 minutes.
While the vegetables are roasting, heat some olive oil in a skillet and generously sprinkle the pork with salt and pepper before adding it to the pan, then sprinkle on the oregano. Cook and rotate pork until browned on all surfaces – this should take about 10 minutes.
Remove the cookie sheet from the oven and nestle the pork into the middle. Roast until the pork is cooked through and the vegetables are tender, 15 to 20 minutes more.
Transfer the pork to a cutting board to rest and then squeeze the orange over the roasted vegetables. Gently scrape all onto a serving platter, and then slice the pork and serve it alongside. Because I had the oven on I decided to roast cauliflower tossed in olive oil and sprinkled with salt, pepper and paprika to go with dinner. Super easy.
- Category: Pork, Squash, One-pot Meal