Easy Pork and Squash Sheet-Pan Dinner
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Easy Pork and Squash Sheet-Pan Dinner calories by ingredient
Introduction
This delicious rosemary and sage pork tenderloin dinner is ready in just 45 minutes for a quick weeknight meal. This delicious rosemary and sage pork tenderloin dinner is ready in just 45 minutes for a quick weeknight meal.Number of Servings: 4
Ingredients
-
2 teaspoons chopped fresh rosemary leaves
2 teaspoons chopped fresh sage leaves
1 teaspoon salt
1/4 teaspoon pepper
1 pork tenderloin (1 to 1 1/4 lb)
3 tablespoons olive oil
1 medium butternut squash, peeled, cut into 2-inch pieces (about 2 lb)
1 medium sweet onion, cut into 1/2-inch wedges
1 large apple, unpeeled, cut into 12 wedges
Directions
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.
Member Ratings For This Recipe
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CD2693807
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TURQUROISE
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ELRIDDICK
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SUSANBEAMON
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BONNIE1552