We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    1K
  • Print
    1K
  • Pinterest
    357
  • Email
    594
  • Facebook
    0

Easy Pork and Squash Sheet-Pan Dinner

(1)
  1 reviews
  • 15 min prep time
  • 45 min total time
  • 9 ingredients
  • 4 servings
  • Pinterest
    357
  • Facebook
    0
  • Save
    1K
  • Email
    594
  • Print
    1K

This delicious rosemary and sage pork tenderloin dinner is ready in just 45 minutes for a quick weeknight meal.

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

Steps

  • 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.
  • 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.

Expert Tips

Any type of apple can be used in this recipe, but red apples make this a more colorful dish.

No time to cut up squash? Look for packaged precut squash in the produce aisle of your favorite grocery store.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
402.9
Calories from Fat
140
% Daily Value
Total Fat
15.1g
23%
Saturated Fat
3.0g
15%
Trans Fat
0g
Cholesterol
82.9mg
28%
Sodium
664.5mg
28%
Total Carbohydrate
41.0g
14%
Dietary Fiber
6.9g
28%
Sugars
14.9g
Protein
29.5g
% Daily Value*:
Vitamin A
440%
440%
Vitamin C
90.80%
91%
Calcium
14.60%
15%
Iron
18.60%
19%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved