Recipes Ingredients Meat & Poultry Pork Recipes Roast Pork with Squash and Onions 3.0 (15) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print