Ingredients
4
4 servings
- •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
Instructions
- Preheat the 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).
Nutritional Facts
Per 4 servings
- Calories: 358
- Carbohydrate: 45g
- Fat: 13g
- Fiber: 6g
- Protein: 20g
- Sugar: 22g
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