Ingredients
- 2 pork tenderloins (1 to 1 1/4 lb)
- 1 medium butternut squash, peeled, cut into 2-inch pieces (about 2 lb)
- 1 medium sweet onion, cut into 1/2-inch wedges
- 1 large apple, unpeeled, cut into 12 wedges
- Dijon mustard
- Maple syrup
- Salt & pepper to taste
Directions
- Heat oven to 450°F. Line 15x10x1-inch pan with foil.
- In small bowl, mix rosemary, dijon, maple syrup, salt and pepper.
- Place pork tenderloin in pan. Rub 1 tablespoon of the oil onto pork tenderloin; sprinkle with 2 teaspoons of the rosemary mixture. 3 In large bowl, stir squash, onion, remaining 2 tablespoons oil and remaining rosemary mixture until well coated. Place squash mixture around pork. 4 Bake 20 minutes. Add apples; bake 8 to 10 minutes longer or until pork has slight blush of pink in center (145°F) and squash mixture and apples are tender. Let pork stand 3 minutes before slicing.
Notes
Source
https://www.pillsbury.com/recipes/easy-pork-and-squash-sheet-pan-dinner/b4ec18bd-2166-4a86-bd4d-856b0b3d49b1
No comments:
Post a Comment