Roast Pork with Squash and Onions

Name: Roast Pork with Squash and Onions
Prep time: 25 min
Total time: 40 min
Ingredients: 1 butternut squash (about 2 pounds), peeled, quartered, seeded, and cut into ¾-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 (¾ pound each); 1.5 teaspoons dried oregano; 1 orange, halved

3.0

(15)

Add your rating & review

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

25 mins

Total Time:

40 mins

Servings:

6

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

Ingredients

1 butternut squash (about 2 pounds), peeled, quartered, seeded, and cut into ¾-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 (¾ pound each)
1 ½ teaspoons dried oregano
1 orange, halved

Directions

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.