Roast Pork with Squash and Onions
- 1 butternut squash (about 2 pounds), peeled, quartered, seeded, and cut into 3/4-inch slices
- 1 large red onion, cut into 8 wedges
- 2 tablespoons plus 2 teaspoons olive oil
- 5 whole fresh sage leaves
- Coarse salt and ground pepper
- 2 pork tenderloins (3/4 pound each)
- 1 1/2 teaspoons dried oregano
- 1 orange, halved
Preheat oven to 425 degrees. On a rimmed baking sheet, toss together squash, onion, 2 tablespoons oil, and sage. Season with salt and pepper. Roast 10 minutes.
Meanwhile, season pork generously with salt and pepper; sprinkle with oregano. In a large skillet, heat 2 teaspoons oil over medium-high. Cook pork until golden brown on all sides, 8 to 10 minutes. Nestle pork among vegetables on sheet; roast until vegetables are tender and pork is cooked through (an instant-read thermometer inserted in center of pork should read 145 degrees), 15 to 20 minutes.
Transfer pork to a cutting board to rest. Squeeze orange halves over vegetables. With a wooden spoon, gently scrape up any browned bits from sheet. With a slotted spoon, transfer vegetables to a serving platter; slice pork and arrange alongside. Serve pork and vegetables drizzled with pan juices.