Roasted Pork with Butternut Squash

Instructions

1. 1

   Preheat oven to 400°F. Pat the pork tenderloin dry with paper towels and season generously with salt and pepper on all sides.

   Tip: Drying the pork ensures a better sear and golden exterior.

2. 2

   Toss the butternut squash cubes and red onion wedges with 2 tablespoons of olive oil, half the thyme, salt, and pepper. Spread on a baking sheet in a single layer.

   Tip: Arrange the vegetables in one layer to encourage caramelization rather than steaming.

3. 3

   Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin for 3-4 minutes on each side until golden brown.

   Tip: A good sear creates a flavorful crust that locks in the juices.

4. 4

   In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, and remaining thyme. Brush this glaze over the seared pork.

   Tip: Reserve a bit of glaze to brush on again halfway through cooking for extra flavor.

5. 5

   Place the skillet with the pork in the oven alongside the baking sheet with the squash. Roast for 18-22 minutes, or until the pork reaches an internal temperature of 145°F.

   Tip: Use a meat thermometer to avoid overcooking; pork continues to cook while resting.

6. 6

   During the last 3 minutes of cooking, scatter the fresh sage leaves over the squash and onions, then toss gently to combine.

   Tip: Adding sage near the end of cooking preserves its delicate aromatic flavor.

7. 7

   Remove both the skillet and baking sheet from the oven. Transfer the pork to a cutting board and let it rest for 5 minutes before slicing.

   Tip: Resting allows the meat to reabsorb its juices, keeping it moist and tender.

8. 8

   Pour the vegetable broth into the empty skillet (off heat) and scrape up any browned bits with a wooden spoon to create a light pan sauce. Slice the pork and arrange on plates with the roasted squash and onions. Drizzle with the pan sauce before serving.

   Tip: The pan sauce captures all the caramelized flavors and adds moisture to the finished dish.