Yum! Butternut squash is so delicious when roasted, that I couldn't help making this recipe. It's a little tricky to peel butternut squash, but I think with a little practice I can get faster at it. If the pork looks a little pink to you, it's still okay to eat, because according to September 2011 Cooking Light magazine, the USDA recently lowered the recommended temperature to which pork tenderloin should be cooked. The internal temperature should reach 145 degrees, removed from heat, and allowed to stand at room temperature for at least 3 minutes. I hope you enjoy!
- 2 1/2 cups halved small red potatoes
- 2 cups cubed, peeled butternut squash
- 1 tbsp olive oil
- 1 1/2 tsp chopped fresh thyme
- 1 1/2 tsp chopped fresh sage
- salt & pepper
- 1 lb pork tenderloin
- 1/4 cup dry sherry
- Preheat oven to 425. Combine red potatoes and butternut squash in an 11x7" baking dish. Combine olive oil, thyme, sage, salt & pepper to taste; toss with vegetables. Roast at 425 for 15 minutes.
- Heat a large skillet over medium-high heat. Add 1 tbsp olive oil. Sprinkle pork with 1/2 tsp salt. Add pork to pan; saute 4 minutes, searing all sides. Stir vegetables; add pork and 1/4 cup dry sherry.
- Roast for 12 minutes or until a thermometer registers 145 degrees. Remover pork; let stand 5 minutes.
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