Eosinophilic Esophagitis Friendly Ginger-Turmeric Pork Tenderloin with Butternut Squash
Total time1 hr
Prep time20 min
Cook time35 min
4.8(29)
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Learn more →Ingredients
4 servings
For the pork
- 1 pork tenderloin (about 1 ¼ lb), silver skin removed
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- 1 tsp dried thyme
- ½ tsp dried oregano
- ¾ tsp fine sea salt
- 2 tbsp olive oil, divided
For the squash
- 1 medium butternut squash (about 2 lb), peeled, seeded, and cut into ¾-inch cubes
- ½ tsp ground turmeric
- ½ tsp dried thyme
- ½ tsp fine sea salt
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil.
- 2
In a small bowl, combine the grated ginger, 1 1/2 tsp turmeric, 1 tsp dried thyme, oregano, 3/4 tsp salt, and 1 tbsp of the olive oil into a paste. Rub the paste evenly over all sides of the pork tenderloin.
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