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Roasted Pork Tenderloin with Delicata Squash Medley

This roasted pork tenderloin with fall veggies is all you'll need for a delicious family meal.
Course Dinner Entree, Main dish
Cuisine American
Keyword easy recipe, fall dinner, pork
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 398kcal
Author Lisa Grant
Cost $14


  • large skillet
  • roasting pan


  • 1 ½ 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
  • ½ 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


  • 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.


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