Easy Pork and Squash Sheet-Pan Dinner

Name: Easy Pork and Squash Sheet-Pan Dinner
Prep time: 15 min
Total time: 45 min
Yield: 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

29 Ratings

28 Reviews

Kitchen Tested

Prep 15 min
Total 45 min
Ingredients 9
Servings 4

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

By Pillsbury Kitchens

Updated August 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.

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.