Roasted Pork Tenderloin with Delicata Squash Medley
This roasted pork tenderloin with fall veggies is all you'll need for a delicious family meal.
Servings: 6 servings
Calories: 398kcal
Cost: $14
Equipment
- large skillet
- roasting pan
Ingredients
- 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
Instructions
- Preheat oven to 400 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