Best Pork Tenderloin With Butternut Squash And Brussels Sprouts Recipes

EASY ONE-PAN PORK AND SQUASH DINNER

Easy One-Pan Pork and Squash Dinner image

This quick and easy one-pan pork tenderloin and roasted butternut squash will have your weeknight dinner done in no time and hassle free!

Provided by Fioa

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

cooking spray
3 tablespoons olive oil, divided
2 tablespoons honey
2 teaspoons salt, divided
2 teaspoons dried sage, divided
1 teaspoon ground black pepper, divided
1 pork tenderloin
5 cups (1-inch) cubes peeled, seeded butternut squash
2 Granny Smith apples, cut into 1-inch wedges
1 white onion, cut into 1/2-inch slices

Steps:

Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 358 calories, Carbohydrate 44.5 g, Cholesterol 49.1 mg, Fat 13 g, Fiber 6.4 g, Protein 20.3 g, SaturatedFat 2.3 g, Sodium 1211.9 mg, Sugar 22.1 g

ANCHO CHILE PORK TENDERLOIN WITH BRUSSELS SPROUTS AND SQUASH

Ancho Chile Pork Tenderloin with Brussels Sprouts and Squash image

An ancho chile rub serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for the roasted veg.

Provided by Anna Stockwell

Categories Lime Cumin Chile Pork Tenderloin Brussels Sprout Onion Squash Sour Cream Cilantro Wheat/Gluten-Free Fall Winter Roast

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 limes
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 teaspoon brown sugar
2 1/4 teaspoons kosher salt, divided
2 pork tenderloins (about 1 pound each)
1 1/2 pounds brussels sprouts, trimmed, quartered
1 large red onion, halved, cut into 1/2-inch-thick wedges
1 delicata squash, halved lengthwise, seeded, sliced into 1/4-inch half moons
4 tablespoons vegetable oil, divided
3/4 cup sour cream
1/2 cup cilantro, finely chopped, plus whole leaves for serving
Flaky sea salt and freshly ground black pepper

Steps:

Place racks in top and center of oven; preheat to 425°F. Finely grate 2 tsp. lime zest into a small bowl. Stir in cumin, chile powder, brown sugar, and 2 tsp. salt.
Toss brussels sprouts, onion, squash, 2 Tbsp. oil, and half of spiced salt on a rimmed baking sheet. Transfer to center rack in oven and roast 10 minutes. Toss and continue to roast until vegetables are browned and cooked through, 10-15 minutes more.
Meanwhile, rub pork tenderloins with remaining spiced salt and heat remaining 2 Tbsp. oil in a large skillet over medium-high. Sear pork on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto remaining side, then transfer skillet to top rack of oven. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare or 145°F for medium, 8-10 minutes (temperature will rise by about 10°F after cooking). Transfer pork to a cutting board and let rest 5 minutes before slicing.
Whisk sour cream, 2 tsp. lime juice, 1/2 cup cilantro, and remaining 1/4 tsp. salt in a small bowl. Spoon some sauce onto plates, then arrange pork over. Top with cilantro leaves, flakey sea salt, and pepper. Serve vegetables and lime wedges alongside.