Roast Pork with Potatoes and Butternut Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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