Pork Tenderloin w/ Squash, Apples & Onions

配料

4 cups chopped, peeled butternut squash (about three-quarter inch chunks; about one large squash)

2 Granny Smith, apples, peeled, cord, and cut into three-quarter inch chunks.

1 large red onion, cut into half inch thick chunks.

3 clove, garlic, thinly sliced

1/4 cup extra-virgin olive oil.

1 1/2 teaspoons kosher salt (divided)

1 teaspoon chopped fresh thyme leaves (divided)

Two pork tenderloins (1 pound each), trimmed of all visible fat

2 teaspoons dried herbes de Provence

1 teaspoon ground mustard. (such as Colman’s)

1/2 teaspoon freshly ground black pepper

步骤

Preheat the oven to 450°F with a rack in the center position. Line a sheet pan with aluminum foil or parchment paper.

Toss the squash, onion, garlic, olive oil, 1/2 teaspoon of salt and thyme on the prepared pan until well combined spread the vegetables evenly.

Place the pork tenderloins on a plate. Pat them dry with a paper towel and then rub the remaining 1 teaspoon salt herbes de Provence ground mustard and pepper until coated on all sides. Place the tenderloins on top of the vegetables in the sheet pan leaving space between the two pieces of meat.

Roast the pork and vegetables for 20 minutes then use kitchen tongs to flip the tenderloins over. Add the apples at this time. Continue to roast until the vegetables are browned and instant read thermometer, inserted into the thickest part of the pork registers 145°F about an additional 20 to 25 minutes.

Allow the pork to rest, loosely, covered with aluminum foil, for 10 minutes before transferring them to a cutting board to slice. Serve the pork with the vegetables alongside.

备注

For two to three people cut recipe in half

Make your own herbes de Provence by combining equal parts of:

• Dried savory

• Rosemary

• Thyme

• Basil.

• Majorham

• Fennel seeds