Enjoy! Xx, Heather
-INGREDIENTS-
4 Cups, peeled butternut squash (chopped into 3/4 inch chunks)
2 Granny Smith apples, peeled & cored (chopped into 3/4 inch chunks)
1 large red onion, cut into 1/2 inch 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 visible fat
1 teaspoon ground mustard (I use Colman’s – it’s so good!)
1/2 teaspoon freshly ground pepper
-PREPARATION-
1.Preheat oven to 450 degreee (make sure rack is in center position) and line a sheet pan with parchment paper.
2. Toss together squash, apples, onion, garlic, olive oil, 1/2 teaspoon salt, and thyme and spread evenly on the sheet pan.
3. Dry the pork tenderloins with a paper towel and rub with the remaining 1 teaspoon of salt, herbs de Provence, ground mustard and pepper until coated on all sides.
4. Place pork tenderloins on top of the vegetables leaving some space in the middle.
5. Roast the pork tenderloins for 15 minutes, then use tongs to flip the tenderloins over. Continue to roast for about an additional 12 minutes. (If using a thermometer the thickest part should register 145 degress.
6. Remove from oven and loosely cover with aluminum foil for 10 minutes before slicing. (This helps the pork remain juicy, so try not to skip it!)
7. Serve sliced pork tenderloin along side the roasted vegetables.
