Ingredients
2
teaspoons chopped fresh rosemary leaves
2
teaspoons chopped fresh sage leaves
1
teaspoon salt
1/4
teaspoon pepper
1
pork tenderloin (1 to 1 1/4 lb)
3
tablespoons olive oil
1
medium butternut squash, peeled, cut into 2-inch pieces (about 2 lb)
1
medium sweet onion, cut into 1/2-inch wedges
1
large apple, unpeeled, cut into 12 wedges
Preparation
Heat oven to 450°F. Line 15x10x1-inch pan with foil. In small bowl, mix rosemary, sage, salt and pepper.
Place pork tenderloin in pan. Rub 1 tablespoon of the oil onto pork tenderloin; sprinkle with 2 teaspoons of the rosemary mixture.
In large bowl, stir squash, onion, remaining 2 tablespoons oil and remaining rosemary mixture until well coated. Place squash mixture around pork.
Bake 20 minutes. Add apples; bake 8 to 10 minutes longer or until pork has slight blush of pink in center (145°F) and squash mixture and apples are tender. Let pork stand 3 minutes before slicing.
