Sheet Pan Pork Tenderloin, Butternut Squash and Potato

I ripped this recipe out of a magazine recently.  They didn't put the magazine name on the bottom of the page, so I can't give them credit, but I would if I could.  It is super good.  The rosemary and balsamic and squash give this a real fall favor.  Serves 3 or 4.

This recipe could easily be increased by doubling everything and adding an additional tenderloin.


Sheet Pan Pork Tenderloin, Butternut Squash and Potato

2 T. balsamic vinegar
1 1/2 T. EVOO  (extra virgin olive oil, people!)
1/2 T. finely chopped fresh rosemary
2 medium cloves garlic grated (I just used 1 T. minced jarred garlic)
1/2 t. salt
1 lb. butternut squash, cut into 1/2-inch cubes
1 lb. tri-color potatoes (fingerling or really small potatoes would work fine, too)
1 lb. pork tenderloin

Whisk together balsamic vinegar and olive oil garlic, and salt.  Add rosemary.

On a rimmed baking sheet toss the squash with 1 1/2 T. vinegar mixture.  Sprinkle with 1/4 t. salt and roast at 425 degrees for 8 minutes.

While that is roasting, cut the potatoes into 1/2 inch pieces.  Toss with 1 1/2 T. vinegar mixture and 1/4 t. salt and and to the sheet pan with squash and roast 15 minutes.

While the squash and potatoes are roasting, sprinkle pork all over with 1/4 t. salt and a few grinds of black pepper.  Heat 2 T. EVOO in a large skillet ( I used my cast iron skillet--I love it!) over high heat.  Add pork and brown all over, about 5 minutes.   

Remove veggies from oven and sprinkle them with 1/4 t. salt and top with pork.  Pour remaining vinegar mixture over pork.  Roast until temp reaches 140 degrees and veggies are tender, about 15-18 minutes.

Rest pork for 5 minutes, then slice.

A version from another night.

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T = tablespoon

t = teaspoon
lb = pound

Slow Cooker Curried Red Lentil Soup

I found this recipe in a magazine which was perfect because I had recently found a deal on red lentils and was looking for a way to use them.   Do you need the dollop of greek yogurt at the end? YES!  It adds just the right amount of velvety creaminess.  Serves 8.



Slow Cooker Curried Red Lentil Soup


1/4 c. butter
4 cloves garlic, grated
1 T. grated ginger
2 - 3 T. curry powder
1/2 t. ground cinnamon
1/8 t. cayenne
2 c. red lentils (picked through to remove debris)
1 small onion, diced
1 large carrot, diced
2 ribs celery, diced
6 c. water (I am going to try an extra 1-2 cups next time.  It was really thick!)
2 t. salt
1/2 c. light coconut milk
3-4 T. lemon juice


In a medium skillet over medium heat, melt the butter.  Stir in the garlic, ginger, curry powder, cinnamon, and cayenne.  Cook for a minute.  Stir in the lentils until well coated.  Scrape mixture into the slow cooker.  Stir in the onion, carrot, and celery.  Add the water and salt.

Cook on low for 8 hours.

Stir in coconut milk and lemon juice.

Adjust seasoning to taste and blend with an immersion blender until smooth.

Serve with a dollop of plain yogurt and cilantro.

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t = teaspoon
T = tablespoon
c = cup

Garlic Parmesan Roasted Brussels Sprouts

Yum.  This is a great side dish for beef tenderloin filets!

Garlic Parmesan Roasted Brussels Sprouts

1 lb. brussels sprouts, stems trimmed off, sprouts halved
4 T. olive oil
1 t. garlic powder
1 t. pepper
1/2 t. salt
1/4 c. bread crumbs
1/4 c. parmesan cheese, shredded


Put the sprouts on a sheet pan.  Toss the sprouts with the olive oil.

Combine the bread crumbs, parm, and seasoning.  Toss with the oiled sprouts.

Bake at 400 degrees for 20 minutes, turning 1/2 way through.




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t = teaspoon
T = tablespoon
c = cup
lb = pound