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Roast Pork with Squash and Onions


Seared pork and a hearty mix of vegetables team up for an easy weeknight supper.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, March 2010


  • 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


  1. 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.

  2. 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.

  3. 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.

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