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Categories:Viewed: 30 - Published at: 4 years ago
Ingredients
- 1 (1 lb) pork tenderloin, trimmed
- 2 1/2 cups small red potatoes, halved
- 2 cups butternut squash, peeled, and cubed
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons chopped thyme
- 1 1/2 teaspoons chopped sage
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1/4 cup dry sherry
Method
- Preheat oven to 425 degrees.
- Combine red potatoes, and butternut squash in an 11x7 baking dish.
- Combine 1 tablespoon olive oil, thyme, sage, 1/2 teaspoon salt, and pepper, and toss with vegetables.
- Roast at 425 degrees for 15 minutes.
- Heat a large skillet over medium-high heat.
- Add 1 tablespoon olive oil.
- Sprinkle the tenderloin with 1/2 teaspoon salt, and add pork to pan.
- Saute for 4 minutes.
- Stir vegetables, add pork, and sherry.
- Roast for 12 minutes or until a thermometer registers 145 degrees.
- Remove pork, and let stand 5 minutes.
