Sheet Pan Pork Tenderloin with Butternut Squash and Apples

4 cups chopped, peeled butternut squash (about ¾-inch chunks; about 1 large squash)
2 Granny Smith apples, peeled, cored, and cut into 1/4-inch chunks
1 large red onion, cut into 1/2-inch-thick chunks
3 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil
1 1/2 teaspoons kosher salt
1 teaspoon chopped fresh thyme leaves
2 pork tenderloins (1 pound each), trimmed of all visible fat
2 teaspoons dried herbes de Provence
1 teaspoon ground mustard (such as Colman’s)
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450°F with a rack in the center position. Line a sheet pan with aluminum foil or parchment paper.

Toss together the squash, apples, onion, garlic, olive oil, 1/2 teaspoon salt, and the thyme on the prepared pan until well combined. Spread out the vegetables evenly.

Place the pork tenderloins on a plate. Pat them dry with a paper towel, then rub them with the remaining 1 teaspoon salt, the herbes de Provence, ground mustard, and pepper until coated on all sides.

Place the tenderloins on top of the vegetables in the sheet pan, leaving some space between the two pieces of meat.

Roast the pork and vegetables for 15 minutes, then use kitchen tongs to flip the tenderloins over. Continue to roast until the vegetables are browned and an instant-read thermometer inserted into the thickest part of the pork registers 145°F, an additional 10 to 15 minutes.

Allow the pork to rest, loosely covered with aluminum foil, for 10 minutes before transferring them to a cutting board to slice.

Leave a comment