Roast Pork Tenderloin with Butternut Squash Recipe
Delicious and easy Roast Pork Tenderloin with Butternut Squash! Perfectly tenderized dried herb-rubbed pork tenderloin. Fabulous fall roasted butternut squash recipe. Ready in under 45 minutes.
Ingredient
– 2 pork tenderloin– 4 Tablespoons extra virgin olive oil– 2-4 teaspoons sea salt– Freshly ground pepper– 4 sprigs rosemary– 4 sprigs sage– 2 teaspoons paprika– 3 carrot– 3 celery stalk– 1 large onion– 1 cup dry white wine– 2 Tablespoons coconut amino– ½ cup of vegetable broth– ½ stick, 4 Tablespoons of unsalted butter– FOR THE SQUASH– 3½ pounds butternut squash– sea salt– 2 sprigs rosemary
Direction
1
Fire up oven: Set a rack in the center of the oven and preheat to 425F.
2
Toss butternut squash, 2 tablespoons extra-virgin olive oil, and 1 teaspoon sea salt on foil-lined baking sheet. Add rosemary to squash. Pockets form when squash foil edges are sealed. Bake 25–30 minutes on top rack until tender and light gold.
3
Prepare tenderloins: Dry with paper towels. Prepare and rub tenderloins with herbs: Crush the olive oil, salt, pepper, rosemary, and sage into a paste in a small bowl or mortar and pestle.
4
Put carrots, celery, and onion around the pork in the pan. Add wine (or water), coconut aminos, and broth to the pan bottom. Add a tablespoon or two of olive oil. Put pork and veggies on middle oven rack.
5
Cook in oven: Cook the pork and vegetables uncovered for 25-30 minutes until the pork browns and the tenderloin registers 145-150 degrees F at the thickest part. So the pork will be juicy and pink in the middle.
6
Reduce heat to 375F halfway through cooking. Put sauce on pork.This takes 22 minutes per pound for medium and 27 for well-done. Check pan bottom for dryness midway through cooking.
7
Watch your squash: (Optional for butternut squash) Roasted butternut squash may be ready in 20–25 minutes. Cooking times vary. Tenderloin size, veggies, and oven may lengthen cooking time.
8
Take pork and vegetables off oven and place tenderloins on cutting board. Relax 10 minutes. Rest uncovered.While pork rests, make sauce: Add sauce and bottom vegetables (carrots, celery, onion) to a skillet with butter or margarine on medium-high heat.