Pork and Squash Sheet Pan Meal
This is a delicious fall-favorite meal! I love it when a balanced meal can fit on a sheet pan. This recipe is based off of the Easy Pork and Squash Sheet Pan meal on www.pillsbury.com
Serves: 4
Time: 45 mins
Ingredients
- 2 teaspoons chopped fresh rosemary leaves (or dried)
- 2 teaspoons chopped fresh sage leaves (or dried)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pork tenderloin (1-1.25 lbs)
- 3 tablespoons olive oil
- 1 medium (~2 lbs) butternut squash cut in 2 inch pieces (Or acorn squash)
- 1 medium onion, cut into 1/2 inch wedges
- 1 large apple, unpeeled, cut into thin wedges
Method
- Prep the Oven and Seasoning: Heat the oven to 450°F. Line a 15x10x1 inch pan with foil. In a small bowl, mix the rosemary, sage, salt, and pepper.
- Prep the Pork: Place the pork tenderloin in the pan. Rub 1 tablespoon of the oil onto the pork tenderloin; sprinkle with 2 teaspoons of the rosemary mixture.
- Prep the Veggies: In a large bowl, stir the squash, onion, the remaining 2 tablespoons of oil, and the remaining rosemary mixture until well coated. Place the squash mixture around the pork.
- Bake and Rest: Bake for 20 minutes. Add the apples; bake 8-10 minutes longer or until the pork has a slight blush of pink in the center (145°F) and the squash mixture and apples are tender. Let the pork stand for 3 minutes before slicing.