Pork Tenderloin With Butternut Squash And Brussels Sprouts Recipes

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EASY ONE-PAN PORK AND SQUASH DINNER



Easy One-Pan Pork and Squash Dinner image

This quick and easy one-pan pork tenderloin and roasted butternut squash will have your weeknight dinner done in no time and hassle free!

Provided by Fioa

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 45m

Yield 4

Number Of Ingredients 10

cooking spray
3 tablespoons olive oil, divided
2 tablespoons honey
2 teaspoons salt, divided
2 teaspoons dried sage, divided
1 teaspoon ground black pepper, divided
1 pork tenderloin
5 cups (1-inch) cubes peeled, seeded butternut squash
2 Granny Smith apples, cut into 1-inch wedges
1 white onion, cut into 1/2-inch slices

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
  • Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
  • Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
  • Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
  • Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 358 calories, Carbohydrate 44.5 g, Cholesterol 49.1 mg, Fat 13 g, Fiber 6.4 g, Protein 20.3 g, SaturatedFat 2.3 g, Sodium 1211.9 mg, Sugar 22.1 g

SHEET PAN VEGAN ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH



Sheet Pan Vegan Roasted Brussels Sprouts and Butternut Squash image

These crispy roasted winter vegetables, seasoned with garlic and smoked paprika, are a simple vegan side dish made in a sheet pan in just minutes.

Provided by Fioa

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 30m

Yield 4

Number Of Ingredients 7

2 cups Brussels sprouts, halved
2 cups cubed butternut squash
3 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon sea salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Place Brussels sprouts and butternut squash in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper.
  • Roast in the preheated oven until golden and crispy, about 25 minutes.

Nutrition Facts : Calories 143.4 calories, Carbohydrate 12.9 g, Fat 10.4 g, Fiber 3.3 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 234.3 mg, Sugar 2.7 g

ONE-PAN ROASTED PORK LOIN DINNER WITH BACON, BRUSSELS SPROUTS AND RED POTATOES



One-Pan Roasted Pork Loin Dinner with Bacon, Brussels Sprouts and Red Potatoes image

A hearty, one-pan meal that's ready in just 50 minutes, our roasted pork loin dinner includes bacon, Brussels sprouts and red potatoes.

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

1 teaspoon olive oil
4 cloves garlic, crushed
1/2 cup julienne-cut red onion
1 1/2 lb Brussels sprouts, trimmed, halved
1 1/2 lb small red potatoes, quartered
8 to 10 fresh whole sage leaves
1 1/2 lb boneless pork loin
4 slices thick-sliced bacon, cut into 1-inch pieces
Salt and fresh ground black pepper to taste

Steps:

  • Heat oven to 450°F. Lightly oil 16x11-inch roasting pan with 1 tablespoon olive oil.
  • Arrange garlic, onion, Brussels sprouts, potatoes and sage leaves in pan. Sprinkle with salt and pepper; toss.
  • Place pork loin over vegetables. Season with salt and pepper. Top vegetables and pork with bacon.
  • Roast 30 minutes, tossing sprouts and potatoes every 15 minutes so they roast evenly, or until meat thermometer inserted in center of thickest part of pork reads 145°F.
  • Remove from oven; place pork on cutting board. Cover loosely with foil; let stand 8 to 10 minutes. Return pan with vegetables to oven; roast 10 minutes longer.
  • Cut pork into 1/2-inch-thick slices. Serve with roasted vegetables.

Nutrition Facts : Calories 530, Carbohydrate 44 g, Cholesterol 115 mg, Fat 3, Fiber 8 g, Protein 48 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 5 g, TransFat 0 g

ROASTED PORK TENDERLOIN WITH APPLES AND SQUASH



Roasted Pork Tenderloin with Apples and Squash image

With a fall spice blend, this roasted pork tenderloin is a delicious, light meal for any weeknight. Since apples and squash are in season, they provide the perfect side dish, all baked together!

Provided by Kaleb

Categories     Dinner

Time 1h30m

Number Of Ingredients 16

3 lb squash (1 large or 2 small)
2 lb apples (4 large)
2 tbsp olive oil
1 tsp salt
½ tsp pepper
4 sprigs thyme
2 lb pork tenderloin (cut into 1-pound pieces)
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp cinnamon
½ cup apple cider
1 tbsp Dijon mustard
1 tbsp butter

Steps:

  • Preheat oven to 425°F.
  • Peel the squash, slice in half lengthwise and remove the seeds. Cut into 1/2-inch slices and place in a roasting pan. Drizzle with olive oil, salt, and pepper. Mix to evenly coat the squash with the oil and spread in an even layer. Add the thyme sprigs. Roast in the preheated oven until the squash just begins to become tender, 20 minutes.
  • While the squash is roasting, prepare the tenderloin. In a small bowl, combine the salt, pepper, garlic powder, onion powder, and cinnamon. Stir to combine and sprinkle all over the dry tenderloins. Rub into the meat, picking up any fallen bits.
  • In a large 12-inch skillet, heat the olive oil over medium-high. Once the oil is shimmering and hot, sear the tenderloin until browned all around, about 3-5 minutes on all four sides. Remove from heat and set aside.
  • Cut apples into quarters and remove the core. After removing the core, cut each quarter in half again.
  • When the squash is just beginning to become tender, remove from the oven and add the apples. Stir to combine and spread in even layer. Add seared tenderloin on top of squash and apples, adding any juice that gathered under the meat.
  • Continue to roast until the apples are tender and the pork registers 145°F, about 20 minutes. Remove from oven and let rest for 10 minutes.
  • While resting, prepare pan sauce. Heat skillet over medium-high for 2 minutes. Add apple cider and bring to a boil. Turn down to a simmer and scrape the browned bits from the bottom. When the apple cider is reduced by half, about 3 minutes, turn off the heat and whisk in the Dijon mustard and butter. Whisk until smooth.
  • Cut pork and pour the pan sauce over the cut pieces. Serve with the squash and apples.

Nutrition Facts : ServingSize 1 serving, Calories 384 kcal, Carbohydrate 38.4 g, Protein 31.9 g, Fat 12.8 g, SaturatedFat 3.3 g, Cholesterol 86.7 mg, Sodium 994.9 mg, Fiber 6.5 g, Sugar 17.1 g, UnsaturatedFat 8.5 g

PORK WITH ROASTED BRUSSEL SPROUTS & BUTTERNUT SQUASH



PORK WITH ROASTED BRUSSEL SPROUTS & BUTTERNUT SQUASH image

Categories     Pork     Vegetable     Bake     Dinner     Healthy

Yield 1

Number Of Ingredients 5

3 oz pork tenderloin
1 cup baked cubed butternut squash
2 cups brussels sprouts cooked in 1 Tbsp olive oil
1/2 tsp salt
1 tsp black pepper

Steps:

  • Roast pork tenderloin at 375°F, then serve with vegetables.

PORK TENDERLOIN WITH BUTTERNUT SQUASH AND BRUSSELS SPROUTS



Pork Tenderloin with Butternut Squash and Brussels Sprouts image

Categories     Pork     Dinner

Number Of Ingredients 6

1 1/2 pound Pork tenderloin, trimmed
2 tablespoons Canola oil
2 sprigs Fresh thyme
2 cloves Garlic, peeled
2 cups Brussels sprouts, trimmed and halved
2 cups Butternut squash, diced

Steps:

  • Preheat oven to 400. Season the tenderloin all over with salt and pepper.
  • In a large cast-iron pan, heat the oil over medium high. When the oil shimmers, add the tenderloin and sear until golden brown on all sides, 8 to 12 minutes total. Transfer to a plate.
  • Add the thyme and garlic to the pan and cook until aromatic, about 1 minute. Add the Brussels sprouts, butternut squash, and a big pinch each of salt and pepper. Cook, stirring occasionally until the vegetables are slightly browned, 4 to 6 minutes.
  • Place the tenderloin atop the vegetables and transfer everything to the oven. Roast until the vegetables are tender and a meat thermometer inserted in the thickest part of the tenderloin registers 140 degrees, 10 to 20 minutes.
  • Remove pan from oven and allow tenderloin to rest 5 minutes before slicing and serving with the vegetables.

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