PORK TENDERLOIN WITH BUTTERNUT SQUASH AND BRUSSELS SPROUTS

Pork Tenderloin with Butternut Squash and Brussels Sprouts image

Number Of Ingredients 6

1 1/2 pound Pork tenderloin, trimmed
2 tablespoons Canola oil
2 sprigs Fresh thyme
2 cloves Garlic, peeled
2 cups Brussels sprouts, trimmed and halved
2 cups Butternut squash, diced

Steps:

Preheat oven to 400. Season the tenderloin all over with salt and pepper.
In a large cast-iron pan, heat the oil over medium high. When the oil shimmers, add the tenderloin and sear until golden brown on all sides, 8 to 12 minutes total. Transfer to a plate.
Add the thyme and garlic to the pan and cook until aromatic, about 1 minute. Add the Brussels sprouts, butternut squash, and a big pinch each of salt and pepper. Cook, stirring occasionally until the vegetables are slightly browned, 4 to 6 minutes.
Place the tenderloin atop the vegetables and transfer everything to the oven. Roast until the vegetables are tender and a meat thermometer inserted in the thickest part of the tenderloin registers 140 degrees, 10 to 20 minutes.
Remove pan from oven and allow tenderloin to rest 5 minutes before slicing and serving with the vegetables.