Easy Pork and Squash Sheet-Pan Dinner
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 teaspoons chopped fresh rosemary leaves2 teaspoons chopped fresh sage leaves1 teaspoon salt1/4 teaspoon pepper1 pork tenderloin (1 to 1 1/4 lb)3 tablespoons olive oil1 medium butternut squash, peeled, cut into 2-inch pieces (about 2 lb)1 medium sweet onion, cut into 1/2-inch wedges1 large apple, unpeeled, cut into 12 wedges
1
Heat oven to 450°F. Line 15x10x1-inch pan with foil. In small bowl, mix rosemary, sage, salt and pepper.
2
Place pork tenderloin in pan. Rub 1 tablespoon of the oil onto pork tenderloin; sprinkle with 2 teaspoons of the rosemary mixture.
3
In large bowl, stir squash, onion, remaining 2 tablespoons oil and remaining rosemary mixture until well coated. Place squash mixture around pork.
4
Bake 20 minutes. Add apples; bake 8 to 10 minutes longer or until pork has slight blush of pink in center (145°F) and squash mixture and apples are tender. Let pork stand 3 minutes before slicing.
Serving Size: 14 of total
Number of Servings: 4
Recipe submitted by SparkPeople user TEHASHI.
Heat oven to 450°F. Line 15x10x1-inch pan with foil. In small bowl, mix rosemary, sage, salt and pepper.
2
Place pork tenderloin in pan. Rub 1 tablespoon of the oil onto pork tenderloin; sprinkle with 2 teaspoons of the rosemary mixture.
3
In large bowl, stir squash, onion, remaining 2 tablespoons oil and remaining rosemary mixture until well coated. Place squash mixture around pork.
4
Bake 20 minutes. Add apples; bake 8 to 10 minutes longer or until pork has slight blush of pink in center (145°F) and squash mixture and apples are tender. Let pork stand 3 minutes before slicing.
Serving Size: 14 of total
Number of Servings: 4
Recipe submitted by SparkPeople user TEHASHI.
Nutritional Info Amount Per Serving
- Calories: 425.8
- Total Fat: 20.1 g
- Cholesterol: 89.6 mg
- Sodium: 651.3 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 6.7 g
- Protein: 35.2 g
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