Or as Dora’s backpack would say, “mmm, mmm, MMMMM…Delicioso!”
Definitely going into my favorite recipes stockpile. Two quick thoughts, don’t be intimidated by searing the tenderloins first & then baking them. It’s not as complicated as it sounds and gives it the yummiest crust. Two, if you’ve never tried butternut squash give it whirl. It was pretty darn good, P & I kept wondering while we were eating it why we had never bothered trying it before. This recipe is from Everyday Food & the only change I made is I added sweet potato slices. They were my back up plan in case we didn’t like the squash. Turns out they taste really similar. Go figure.
1 butternut squash (2 lbs) peeled, quartered, seeded & cut into 3/4 slices
1 large sweet potato- peeled, halved & cut into 3/4″ slices
1 large yellow onion- cut into 8 wedges
extra virgin olive oil (EVOO)
5 whole fresh sage leaves (if you’re desperate you can use a bit of dried sage but in this case I think fresh is better)
Pork Tenderloins (For 2 & 1/2 people ((our family)) I used 1 1b tenderloin, for a family of 4 the recipe calls for 2 3/4 lb tenderloins)
1 & 1/2 tsp dried oregano
1 orange, halved
Preheat oven to 425, on a rimmed baking sheet toss squash, potato, 2 tbs EVOO, sage, salt & pepper. Bake 10 minutes.
Meanwhile heat another few drizzles of EVOO in a large skillet over med-hi heat. Rub tenderloins with salt, pepper & oregano. Sear tenderloins in skillet, brown on all sides. Around 8-10 minutes total. Nestle the pork between the veggies on the baking sheet & roast an additional 15-20 minutes. (veggies should be tender & pork cooked throughout, if you have an instant-read thermometer it should be 145 degrees)
Transfer pork to a cutting board & let it rest a few minutes. Take your orange slice & squeeze the juice all over veggies, using a wooden spoon scrape up any brown bits. Transfer veggies & sliced pork to a serving platter. Drizzle with pan juices. Eat up & go “yum yum yum, delicioso!”