Roast Pork with Potatoes and Butternut Squash

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Serves 4 (serving size: 3 ounces pork and 1 cup vegetables)


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2 1/2 cups halved small red potatoes
2 cups cubed peeled butternut squash
1 tablespoon olive oil
1 1/2 teaspoons chopped thyme
1 1/2 teaspoons chopped sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 (1-pound) pork tenderloin
1/2 teaspoon salt
1/4 cup dry sherry


Preheat oven to 425°. Combine potatoes and butternut squash in an 11 x 7-inch baking dish. Combine 1 tablespoon olive oil, thyme, sage, 1/2 teaspoon salt, and pepper; toss with vegetables. Roast at 425° for 15 minutes. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Sprinkle pork tenderloin with 1/2 teaspoon salt. Add pork to pan; sauté 4 minutes. Stir vegetables; add pork and sherry. Roast for 12 minutes or until a thermometer registers 145°. Remove pork; let stand 5 minutes.

Created date

August 2011

Nutritional Information

Calories 319
Fat 9.5 g
Satfat 1.8 g
Sodium 664 mg