Your hassle-free weekday meal will be ready in no time with this quick and simple recipe for one-pan roasted butternut squash with pork tenderloin!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- cooking spray
- 3 tablespoons olive oil, divided
- 2 tablespoons honey
- 2 teaspoons salt, divided
- 2 teaspoons dried sage, divided
- 1 teaspoon ground black pepper, divided
- 1 pork tenderloin
- 5 cups (1-inch) cubes peeled, seeded butternut squash
- 2 Granny Smith apples, cut into 1-inch wedges
- 1 white onion, cut into 1/2-inch slices
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease a rimmed 13×18-inch baking sheet with cooking spray.
- Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
- Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
- Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
- Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 6 g |
| Protein | 20 g |
| Saturated Fat | 2 g |
| Sodium | 1212 mg |
| Sugars | 22 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for dinner last night for company and was very disappointed. I’d love to know what I did wrong. Neither the pork or the squash had much flavor. : (
Wonderful flavors. This is a great way to cook the butternut squash from my garden and little apples from my neighbor’s tree.
I made this recipe almost as written except that I pierced the tenderloin and added small garlic slices and I added crushed garlic to my honey-oil mixture. I made one batch of the honey mixture and used it first on the tenderloin and the remainder was used to toss the veggies in. Both my husband and I liked this very much. Next time I make it, I will add pineapple to the veggies and may use just a bit more honey as we really didn’t notice that taste as much as we would have liked. The pork was perfectly cooked and tender. I will definitely make this again.
This recipe is so simple to make – and it’s flawless! I didn’t change a thing, and don’t think I’ll change anything when I make it next time, either. Wait – I may make my apple slices a bit wider so they’re not completely mushy. 🙂 The pork stayed moist and tender, though, and that was key to a “keeper” of a recipe!
Very good pork tenderloin. Only changes I made, make the marinade for pork (as well as added 6 cloves garlic minced) and allowed it to sit in resealable bag for 8 – 10 hours, also did the same for veggies with 2 large carrots joining them. This is going to be an addition to the menu schedule.
This is surprisingly yummy! Lots of flavor. I used a pork roast and it works great.
Fantastic and so easy.be careful not to overcook.
I love one pan dinners, and this one is no exception! The flavors of the squash, apple, and onion really complement each other well. I was worried about the sage, but it was delicious on the vegetables as well as the pork. This is a company worthy dinner that is so easy to make.