Easy Pork and Squash Sheet-Pan Dinner

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

By Pillsbury Kitchens

August 9, 2016

teaspoons chopped fresh rosemary leaves

teaspoons chopped fresh sage leaves

teaspoon salt

1/4

teaspoon pepper

pork tenderloin (1 to 1 1/4 lb)

tablespoons olive oil

medium butternut squash, peeled, cut into 2-inch pieces (about 2 lb)

medium sweet onion, cut into 1/2-inch wedges

large apple, unpeeled, cut into 12 wedges

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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.