June 11, 2018

Simple Oven Roasted Pork Tenderloin and Scrumptious Vegetables

With temperatures continuing to rise, we find ourselves in the midst of grilling season. BBQ’s and cookouts are synonymous with summer and once in while even Dad deserves a break from turning burgers and brats, especially on Father’s Day.

In most homes food brings comfort along with nourishment, and that doesn’t mean it needs to be jam packed with unnecessary calories or carbohydrates. You can keep things lean, and not lose the comfort aspects of the homey smell of herbs and food roasting in the over.

This recipe could not be much simpler and is a nice break from the standard grilled meat and side rotation we serve for most summertime meals.  You can absolutely play around with the vegetables based upon your preference and what’s in season. Just check in with your dietitian if you’re unsure if you are upping the carbohydrates beyond a good range. This would work well with poultry if pork isn’t your thing!

Simple Oven Roasted Pork Tenderloin and Scrumptious, Hearty Vegetables

Ingredients:

  • Pork tenderloin, 1 to 1 1/4 lb
  • 1 medium butternut squash (or any seasonal squash you like)
  • 1 medium sweet onion
  • 2 tsp. chopped fresh rosemary leaves
  • 2 tsp. chopped fresh sage leaves
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 3 tbsp. olive oil

Directions:

1. Preheat your oven to 450°F and line a sheet pan or large baking dish with aluminum foil

2. Combine rosemary, sage, salt, and pepper in a bowl

3. On your prepared sheet pan, rub your tenderloin with 1 tbsp. olive oil and  sprinkle 2 tbsp. of your herb mixture to evenly over top

4. Carefully cut your butternut squash into two halves, remove seeds, and slice onion into quarters

5. Coat the inside of your squash as well as your onion petals with remaining olive oil and herb mixture

6. Place squash face down on sheet pan and arrange onions around the tenderloin

7. Bake for roughly 20-30 minutes until pork has reached an internal temperature of 145°F and the squash is tender

8. Allow pork loin to rest for 3 minutes before slicing while you scoop the tender insides from your butternut squash

9. Gently press your butternut squash with a fork to create a mashed consistency

10. Plate your dish and serve with a simple arugula salad and a wedge of lemon

XO,

The BariQueen

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2018, WakeMed