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Roasted Pork With Potatoes and Butternut Squash

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“An all-meal dinner with Pork, potatoes, squash, and seasonings..”
READY IN:
51mins
SERVES:
4
YIELD:
3 ounces pork, and 1 cup vegetables
UNITS:
US

Ingredients Nutrition

  • 1 (1 lb) pork tenderloin, trimmed
  • 2 12 cups small red potatoes, halved
  • 2 cups butternut squash, peeled, and cubed
  • 2 tablespoons olive oil, divided
  • 1 12 teaspoons chopped thyme
  • 1 12 teaspoons chopped sage
  • 1 teaspoon salt, divided
  • 14 teaspoon pepper
  • 14 cup dry sherry

Directions

  1. Preheat oven to 425 degrees.
  2. Combine red potatoes, and butternut squash in an 11x7 baking dish.
  3. Combine 1 tablespoon olive oil, thyme, sage, 1/2 teaspoon salt, and pepper, and toss with vegetables.
  4. Roast at 425 degrees for 15 minutes.
  5. Heat a large skillet over medium-high heat.
  6. Add 1 tablespoon olive oil.
  7. Sprinkle the tenderloin with 1/2 teaspoon salt, and add pork to pan.
  8. Saute for 4 minutes.
  9. Stir vegetables, add pork, and sherry.
  10. Roast for 12 minutes or until a thermometer registers 145 degrees.
  11. Remove pork, and let stand 5 minutes.

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