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Roast Pork Tenderloin, Squash & Potatoes

Roast Pork and Vegetables

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Maple syrup and Balsamic vinegar give a wonderful flavor to this simple ‘sheet-pan’ dinner.

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

Keywords: pork tenderloin, butternut squash, potatoes

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