Roasted Pork with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and feels fancy enough for company. Tender pork tenderloin pairs beautifully with roasted butternut squash, which is packed with vitamin A for immune health and natural sweetness that plays wonderfully with maple syrup and sage. The whole sheet pan approach means minimal cleanup, and honestly, the ingredient list looks more complicated than the actual cooking is. Everything roasts together, creating this amazing caramelized exterior while staying juicy inside. It's become my go to when I want something wholesome and delicious without spending half the evening in the kitchen.
Ella x
Ingredients
- ¾ kgpork tenderloin(trimmed of excess fat)
- 1 mediumbutternut squash(peeled, seeded, and cut into 1-inch cubes)
- 3 tablespoonsolive oil
- 2 tablespoonspure maple syrup
- 1 tablespoondijon mustard
- 2 teaspoonsfresh thyme(chopped, divided)
- 12fresh sage leaves(whole)
- 4garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 mediumred onion(sliced into wedges)
- 118 mlvegetable broth
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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