Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Joanne Weir
Recipe by Cooking Light September 2011

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

319 calories; fat 9.5g; saturated fat 1.8g; sodium 664mg.
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