Roast Pork Tenderloin with Butternut Squash

5 from 2 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

Cook Time35

Course: Dinner, Lunch

Cuisine: American, Italian

Keyword: gluten-free, paleo, Whole30

Servings: 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).

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