Roast Pork Tenderloin with Butternut Squash

This pork and butternut squash recipe is an easy, one pan fall dinner, with herb rubbed pork tenderloin roasted alongside sweet butternut squash.

If you love a cozy fall dinner, you will also want to try my Rosemary and Garlic Pork Tenderloin, Roast Pork Loin (Arrosto di Maiale), and Pork Chops with Pumpkin and Apples.

This article contains affiliate links which support us at no extra cost to you.

It is great for meal prep, naturally gluten-free, paleo and low carb, and Whole30 if you skip the wine.

The most time-consuming part is cubing the squash, so I often buy pre-cut butternut squash to save time, though in the fall I do not mind peeling it myself, my house smells like rosemary and roasting squash most nights that time of year.

Why you'll love this recipe for a Pork Tenderloin:

• Flavorful: First thing I should mention is how delicious this recipe is! The combination of herbs, spices, and vegetables add depth of flavor to this dish. The incredible sauce brings everything together.
• Perfectly cooked meat: By starting at a high temperature and then lowering, the pork tenderloin comes out juicy and tender without being overcooked.
• Healthy: You get nice and lean protein from the pork tenderloin and all the vegetables are packed with vitamins.
• Versatile ingredients: If you don't have butternut squash on hand, you could switch out the vegetables for your whatever you have on hand.
• Perfect for dinner parties: This is a recipe to make during the holidays. Or really any time you want to impress your guests. It is an elegant yet simple dish that is also really delicious.

Ingredients

Here is all you need to make this recipe (FULL printable recipe is below):

• pork tenderloins
• extra virgin olive oil
• freshly ground pepper to your taste
• sea salt
• rosemary
• sage
• carrots
• celery stalks
• onion
• white wine (optional-omit for Whole30)
• coconut aminos
• vegetable broth or chicken
• unsalted butter (or margarine ...use more olive oil for Whole30)
• butternut squash

Does a roast pork loin need to be seared first?

I went into a big discussion regarding this topic (if you're bored, and want to read about it, you can on my roast pork loin-arrosto di maiale post from some years back) with my mom and mother-in-law, two pretty amazing home chefs some years back. It was a holiday meal and we were prepping a roast pork loin.

One nonna was saying sear the pork. The other nonna was saying you don't need to. The stove was being set to a super high roasting temp by the nonna that doesn't live here and understand our temperatures (or how our ovens work!). 

It eventually became a bit chaotic and really hot (SUPER HIGH OVEN TEMPERATURE set by nonna). And finally I had to intervene and explain how the meat would get too dry roasting at a super high temp for too long.

Yes, it was a stressful back and forth until finally I was allowed to do it my way and get the pork in the oven!

Funny thing was that when everyone calmed down, I had a moment to conduct some research, and found some pertinent info and found the answer to my question with America's Test Kitchen people.

They discovered in their testing that yes, flavors are developed in searing, but it does not seal in the juices.

My attempts to translate this in Italian to my mother-in-law were futile, mostly for two reasons. The first reason was she doesn't know or care about anyone from America's Test Kitchen, or the diligent research they do.

Second reason (and most importantly), she is always right. I suppose I should have left it with there is only one reason.

I have seared roasts. Can I notice a discernible difference in searing or not searing? Honestly, not really. Either way, the pork roast turns out juicy and flavorful!

What you will need to make this easy pork tenderloin?

• Baking pan: Use a deep baking pan so the juices don't spill out. Use any sort of baking pan you prefer, but really the best choice would be a deeper one.
• Aluminum foil: To make for quick and easy clean up, line your baking pan with foil paper.
• Meat thermometer: The safest way to check if the pork is undercooked, and to make sure you don't overcook it, is to use your instant read meat thermometer. 

How to cook a pork tenderloin?

Here are the steps (the full printable recipe can be found below):

• Step 1: Turn on oven: Position a rack in the center of the oven and preheat oven to 425F.
• Step 2: Make the butternut squash: Making the squash is optional. Toss squash in oil and sea salt on a foil lined baking sheet. Place the rosemary sprigs on top of the squash. Seal with foil paper. Place on top rack and bake until light gold and tender, 25 to 30 minutes.The squash is optional, but a nice addition to the pork.
• Step 3: Prep the tenderloins: Dry the pork with paper towels.
• Step 4: Prep the herbs and rub on tenderloins: In a small bowl crush together the salt, pepper and herbs. Rub the pork loin with the paste and place in the prepped baking pan. Sprinkle on paprika.
• Step 5: Add the vegetables and liquids to pan: Place the carrots, celery, and onion all around the pork. Add in the wine (or water) coconut aminos (if using), and the broth around the bottom of the pan. Drizzle on a tablespoon or two of olive oil. Place the pork and veggies on middle rack of oven.
• Step 6: Place in oven and cook: Cook the pork and vegetables uncovered for 25-30 minutes (until the pork begins to brown), and pork registers between 145- and 150-degrees F at the thickest part of the tenderloin.
• Step 7: Lower the temperature: Halfway through cooking, lower the temperature to 375F. Spoon the sauce all over the pork.
• If you would like medium done, it would take about 22 minutes per pound, and for well-down, about 27 minutes per pound. At halfway through the cooking time, check and see if the bottom of the pan is getting dry. If it needs, add a bit more broth or water to the pan.
• Step 8: Check on your squash: (Optional-if you're making the butternut squash) Check the roasted butternut squash, it could be ready between 20-25 minutes.
• Step 9: Take out the pork and veggies: Remove the tenderloins from the oven and place it on a cutting board. Let rest for 10 minutes. Don't cover while it's resting.
• Step 10: While the pork rest and prep the sauce: Put the sauce and vegetables (carrots, celery, onion)from the bottom of the pan in a skillet with the butter (or margarine)and heat it up on medium-high to melt the butter and make a nice sauce. Stir it together. Taste the flavor of the sauce. Adjust salt and pepper, if needed.
• Step 11: Slice the pork: Slice the pork and place on a serving plate. Serve immediately with the vegetables and the sauce (and squash, if you made it).

What to look for in a pork tenderloin?

Buy your tenderloins where you find the best deals. Typically they're sold with two tenderloins per package and weigh about 1-1 ½ pounds each. If I could eat about almond ½ of one tenderloin, you should definitely make both tenderloins (if you're cooking for 4). Even if you're cooking for two, you'll have nice leftovers!

Or you could halve the recipe, and cook the other portion another time. Totally up to you!

Select pork tenderloins that are not already in a rub or a marinade. We will be seasoning it on our own. Plus, those marinades sometimes have too much sodium!

There is one more part of this recipe I have to put together in another post. It was the most amazing Sicilian sweet and sour onions that I made. 

Totally optional to make, but was really so tasty (will post that shortly!!).

Expert tips for fall pork tenderloin recipes:

• Use an instant-read thermometer to confirm the pork is cooked to 145°F.
• Marinate ahead for extra flavor if you have a few hours to spare.
• Prep vegetables a day ahead and store them in a zip-top bag to save time.
• Swap the herbs - thyme or sage both work well in place of rosemary.
• Save leftovers for lunch - sliced pork makes a great salad topping or sandwich filling.

Variations and substitutions for butternut squash and pork recipes:

• Add spice: a dash of red pepper flakes or cayenne in the sauce.
• Go vegetarian: swap the pork for tofu or tempeh and use vegetable broth.
• Swap the vegetables: bell peppers, zucchini, and mushrooms all work.
• Add sweetness: a tablespoon of honey or maple syrup in the sauce.
• Swap the squash: acorn squash or candy roaster squash both roast well in place of butternut.
• Serve over grains: rice or quinoa make a nice base.
• Make it dairy-free: use vegan butter or extra olive oil in place of butter.

How to store recipe for a pork tenderloin?

Store any leftover pork tenderloin in an airtight container in the refrigerator for 3-4 days.

I do not recommend freezing the leftovers.

Some other pork recipes to try:

• Slow Roasted Pork Shoulder
• Pork Chops with Pumpkin and Apples
• Rosemary and Garlic Pork Tenderloin
• Roast Pork Loin-Arrosto di Maiale

Did you make this and love it? Please RATE THE RECIPE below:)

I would LOVE IT if you can leave me a star rating and a review down below and let me know your thoughts! It means the world to me to hear how you liked it.

Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx

Print Recipe Pin Recipe Rate this Recipe

5 from 7 votes

Roast Pork Tenderloin with Butternut Squash

Roast Pork Tenderloin with Butternut Squash is so delicious is an easy one pan dinner! This pork tenderloin is rubbed with dried herbs and cooked to tender perfection. A lovely fall recipe made with roasted butternut squash. Ready in less than 45 minutes.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Dinner, Lunch

Cuisine: American, Italian

Keyword: gluten-free, paleo, Whole30

Servings: 10 slices

Calories: 588kcal

Author: Lora

Equipment

• 1 baking sheet

Ingredients

• ▢ 2 pork tenderloins trimmed - 1-1¼ lbs each, about 2-2½ lbs total
• ▢ 4 Tablespoons extra virgin olive oil divided
• ▢ 2-4 teaspoons sea salt I used about 4 teaspoons, use more or less to your taste
• ▢ freshly ground pepper to your taste
• ▢ 4 sprigs rosemary picked and finely chopped
• ▢ 4 sprigs sage finely chopped
• ▢ 2 teaspoons paprika (sweet or smoked, I used sweet)
• ▢ 3 carrots peeled and cut into thin chunks
• ▢ 3 celery stalks cut into thin chunks
• ▢ 1 large onion. peeled and cut into large pieces
• ▢ 1 cup dry white wine optional
• ▢ 2 Tablespoons coconut aminos
• ▢ ½ cup of vegetable broth or chicken (low sodium)
• ▢ ½ stick, 4 Tablespoons of unsalted butter or margarine (for dairy-free)
• ▢ FOR THE SQUASH optional
• ▢ 3½ pounds butternut squash peeled seeded and cut into 1 inch pieces
• ▢ sea salt
• ▢ 2 sprigs rosemary

Instructions

• Turn on oven: Position a rack in the center of the oven and preheat oven to 425F.
• (optional) Make the butternut squash: Toss squash, 2 tablespoons extra-virgin olive oil and 1 teaspoon sea salt on a foil lined baking sheet. Place the rosemary sprigs on top of the squash. Create a pocket by placing another sheet of foil paper over the squash and seal the edges together. Place on top rack and bake until light gold and tender, 25 to 30 minutes.The squash is optional, but a nice addition to the pork.
• Prep the tenderloins: Pat tenderloins dry with paper towels.
• Prep the herbs and rub on tenderloins: In a small bowl (or using a mortar and pestle), crush together the olive oil, salt, pepper, rosemary, and sage into a paste. Rub the pork loin with the paste and place in a foil lined roasting pan or a foil lined rimmed baking sheet. Sprinkle on the paprika (I used sweet).
• Add the vegetables and liquids to pan: Place the carrots, celery, and onion all around the pork. Add in the wine (or water) coconut aminos (if using), and the broth around the bottom of the pan. Drizzle on a tablespoon or two of olive oil. Place the pork and veggies on middle rack of oven.
• Place in oven and cook: Cook the pork and vegetables uncovered for 25-30 minutes (until the pork begins to brown), and pork registers between 145- and 150-degrees F at the thickest part of the tenderloin. This means the pork will be juicy and slightly pink in the middle.
• Lower the temperature: Halfway through cooking, lower the temperature to 375F. Spoon the sauce all over the pork.
• If you would like medium done, it would take about 22 minutes per pound, and for well-done, about 27 minutes per pound. At halfway through the cooking time, check and see if the bottom of the pan is getting dry. If it needs, add a bit more broth or water to the pan.
• Check on your squash: (Optional-if you're making the butternut squash) Check the roasted butternut squash, it could be ready between 20-25 minutes.
• Cooking time may vary: Your cooking time may be a bit longer depending on tenderloin size, the veggies, and your oven.
• Take out the pork and veggies: Remove the tenderloins from the oven and place it on a cutting board. Let rest for 10 minutes. Don't cover while it's resting.
• While the pork rest and prep the sauce: Put the sauce and vegetables (carrots, celery, onion)from the bottom of the pan in a skillet with the butter (or margarine)and heat it up on medium-high to melt the butter and make a nice sauce. Stir it together. Taste the flavor of the sauce. Adjust salt and pepper, if needed.
• Slice the pork: Slice against the grain and place on a serving plate. Serve immediately with the vegetables and the sauce (and squash, if you made it).

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Pork size: Be sure to get pork tenderloin. Pork loin is bigger and will require more cooking time.
• Check the temp:  The best way to see if pork is ready is checking internal temperature with a meat thermometer.  Pork chops should be 145ºF.
• Take care to not over-cook: Pork is very lean and will dry out faster than other meats. To make sure it's juicy and tender, take it out of the oven at 145ºF.
• Leave to rest: Before slicing, let the pork rest 10 minutes. 

Nutrition

Calories: 588kcal | Carbohydrates: 22g | Protein: 77g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 236mg | Sodium: 743mg | Potassium: 2073mg | Fiber: 4g | Sugar: 5g | Vitamin A: 20143IU | Vitamin C: 34mg | Calcium: 108mg | Iron: 5mg

Tried this recipe?Mention @savoringitaly or tag #savoringitaly!

FAQ's