Sheet Pan Pork, Butternut Squash and Potato

Total: 1 hr
Cook: 45 min
Servings: 4-6 servings

Ingredients:

Vinegar Mixture
2 tbsp balsamic vinegar
1 ½ tbsp EVOO
½ tbsp rosemary
2 medium garlic cloves
½ tsp salt

Pork Marinade
¼ tsp salt for pork
1 lb Pork Tenderloin
pinch of black pepper
2 tbsp EVOO- for searing

Butternut Squash
1 lb butternut squash
1 ½ tbs vinegar mixture
¼ tsp salt

Potatos
1 lb small potatoes of your choice
1 ½ tbs vinegar mixture
¼ tsp salt
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Directions:

Whisk 2 tbsp balsamic vinegar with 1 ½ tbsp EVOO. ½ tbsp finely chopped rosemary, 2 medium cloves of garlic, grated, and ½ tsp salt.

Cut 1 lb peeled butternut squash into ½-inch cubes. On a rimmed baking sheet toss with 1 ½ tbsp vinegar mixture, sprinkle with ¼ tsp salt and roast at 425’ for 8 min.
Cut 1 lb small potatoes of your choice into ½-inch pieces. Toss with 1 ½ tbsp vinegar mixture and ¼ tsp salt, add to the sheet with squash and roast for 15-20 minutes.

Meanwhile, sprinkle 1 lb Pork Tenderloin all over with ¼ tsp salt and a small amount of black pepper. Heat 2 tbsp EVOO in a large skillet over high; add pork and brown all over, about 5-10 minutes. Remove veggies from the oven, sprinkle with ¼ tsp salt and top with pork. Pour remaining vinegar mixture over pork.  Roast until temp reaches 140’ and veggies are tender, 18-20 minutes. Rest pork for 5 min, then slice.

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