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