Roast Pork with Potatoes and Butternut Squash

Yield: Serves 4 (serving size: 3 ounces pork and 1 cup vegetables)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 319
  • Fat: 9.5g
  • Saturated fat: 1.8g
  • Sodium: 664mg

Ingredients

  • 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

Preparation

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roast Pork with Potatoes and Butternut Squash Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy