Roasted Pork Tenderloin with Delicata Squash Medley

Roasted Pork Tenderloin is matched with delicata squash, string beans, pearl onions and potatoes to a make a delicious meal. You’ll want this on your dinner rotation!

First Published October 2014; Updated October 2020

Why Make Roasted Pork Tenderloin?

I always keep a few pork tenderloins in the freezer. My husband and son love pork and I like how easy it is to cook. It’s a lean cut of meat that goes well with potatoes and vegetables.

Pork tenderloin cooks up quick and I can make a week night meal that tastes like it belongs in a restaurant.  Rosemary is my favorite herb to pair with pork. I rubbed the tenderloin with dried rosemary, olive oil and roasted garlic seasoning and cooked up some fall vegetables to go with it. Pork tenderloin doesn’t take long to cook so I pre-roasted the veggies first before the pork went into the oven.

What is delicata squash?

Have you ever heard of delicata squash? If not, you need to get some.  It is part of the winter squash group and is both delicious and nutritious. 

It is pretty easy to find in most produce markets and grocery stores in the fall. You can also substitute another squash if you really want to. Butternut squash and acorn squash would both work fine in this recipe.

To me, delicata squash is the lazy woman’s squash. It is much easier to prepare than other squash because you can eat the skin.  To prep it, all I had to do was wash it, core out some seeds and slice it up. It is a great fall vegetable. The mild but slightly sweet taste pairs well with a lean cut of pork and rosemary. Red potatoes, green beans and pearl onions complete the meal. I love that this pork recipe includes several other vegetables. There is really no reason to make any side dishes to go with it is as this is a complete meal. 

How To Keep Pork Tenderloin Juicy

The pork gets seared in a pan before it goes in the oven so it has a nice crust and the inside stays juicy.  This also gives the vegetables some time to precook in the oven. Look at these beautiful pork tenderloins.

Once the pork is seared, it goes in the oven with the beautiful fall vegetables. Pork only needs to be cooked to 145 degrees for medium rare and 160 degrees for medium. Always let it rest for 3 minutes after making sure it is at the proper temperature.  A digital meat thermometer works best for accuracy. My family likes it somewhere in between so I cook it to about 155 degrees. Dinner goes on our table looking like this.

I couldn’t wait to grab plates and fill them up. Such a great meal for a brisk fall day. If it’s not fall, you can still make this meal as my family loves it all year round. I have substituted cauliflower or brussels sprouts for times when winter squash was not available.  The smell in the kitchen was unbelievable!

More Pork Recipes

If you like this roasted pork tenderloin then you also will like these other recipes:

Pork Ragu with Pappardelle via Everyday Eileen

Skillet Pork Chops Caprese

Panko Pork Chops with Parmesan

Bacon Wrapped Pork Loin via Souffle Bombay

Stuffed Pork Chops Italiano with Caper White Wine Sauce

I created this recipe several years ago when working with the  Pork Be Inspired website . Check out their page for more delicious pork recipes.

What is your favorite cut of pork?

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5 from 6 votes

Roasted Pork Tenderloin with Delicata Squash Medley

This roasted pork tenderloin with fall veggies is all you'll need for a delicious family meal.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Dinner Entree, Main dish

Cuisine: American

Keyword: easy recipe, fall dinner, pork

Servings: 6 servings

Calories: 398kcal

Author: Lisa Grant

Cost: $14

Equipment

• large skillet
• roasting pan

Ingredients

• 1 1/2 pounds baby red potatoes cut in half
• 1 large delicata squash seeded and sliced in half moon pieces
• 1 cup frozen pearl onions
• 1 pound green beans cleaned and trimmed
• 4 TBS olive oil divided
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 2 to 3 pound package of pork tenderloins
• 1 tablespoon roasted garlic seasoning
• 1 tablespoon dried rosemary
• rosemary sprigs for garnish
• more salt and pepper to taste

Instructions

• Preheat oven to 450 degrees.
• In a medium size bowl, mix together potatoes, squash, onions and green beans. Sprinkle with 2 TBS olive oil (reserve the other 2 TBS), salt, pepper and garlic powder. Mix together and place in a large roasting pan. Roast for 15 minutes.
• While veggies are roasting sprinkle and rub the pork with 1 TBS olive oil, the roasted garlic seasoning and rosemary. Heat a large frying pan with the remaining 1 TBS olive oil. Sear the pork for a few minutes on each side or until it has a golden crust.
• Place pork tenderloin on top of the veggies and roast for another 25 minutes or until temperature reads 145 degrees for medium rare or 160 degrees for medium using a digital thermometer for best accuracy. Always let the pork rest for three minutes before slicing.
• Garnish with rosemary and slice before serving.

Nutrition

Calories: 398kcal | Carbohydrates: 31g | Protein: 36g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 1658mg | Potassium: 1547mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1564IU | Vitamin C: 29mg | Calcium: 74mg | Iron: 4mg

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