Roast Pork Tenderloin, Squash & Potatoes
Maple syrup and Balsamic vinegar give a wonderful flavor to this simple ‘sheet-pan’ dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Pork
- Method: Roasting
Ingredients
Scale
- 1 pork tenderloin,12oz (360gr)
- 2 medium potatoes,(10oz, 300) cut into wedges
- 10oz (300gr) butternut squash, cut into thick slices
- 2 tbs Balsamic vinegar
- 2 tbs maple syrup
- 1 tbs Dijon-style mustard
- 2 cloves garlic, minced
- 1/4 tsp celery salt
- 1 tsp thyme
- 1 tsp rosemary
- 4 tbs white wine
Instructions
- In large bowl mix all ingredients except pork, potatoes & squash.
- Add potatoes, squash and toss to coat.
- Spread the potatoes and squash out in a baking dish large enough to hold everything easily.
- Add the pork to the bowl, and turn to coat.
- Place in center of pan, with vegetables around it.
- Drizzle any remaining marinade over all.
- Roast, uncovered, in 400F (200C) oven for 30 minutes.
- Remove, loosely cover with foil and let rest 5 minutes.
- When ready, slice pork, arrange with vegetables and serve.
Notes
I cut slices of butternut squash from the ‘neck’ end, about 1/2 inch thick. You could also just cut into cubes.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 500
- Sugar: 20.1 g
- Sodium: 332.6 mg
- Fat: 4.2 g
- Saturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 68.2 g
- Fiber: 8.3 g
- Protein: 41 g
- Cholesterol: 110.5 mg
Keywords: pork tenderloin, butternut squash, potatoes
