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Easy Pork and Squash Sheet-Pan Dinner

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Easy Pork and Squash Sheet-Pan Dinner
  • Prep 15 min
  • Total 45 min
  • Ingredients 9
  • Servings 4
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This delicious rosemary and sage pork tenderloin dinner is ready in just 45 minutes for a quick weeknight meal.
By Pillsbury Kitchens
Updated Aug 9, 2016

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Any type of apple can be used in this recipe, but red apples make this a more colorful dish.
  • tip 2
    No time to cut up squash? Look for packaged precut squash in the produce aisle of your favorite grocery store.

Nutrition Information

370 Calories, 15g Total Fat, 28g Protein, 30g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
140
Total Fat
15g
24%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
660mg
27%
Potassium
1040mg
30%
Total Carbohydrate
30g
10%
Dietary Fiber
7g
30%
Sugars
11g
Protein
28g
% Daily Value*:
Vitamin A
440%
440%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
10%
10%
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.
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