Nickel Allergy Friendly Ginger-Turmeric Pork Tenderloin with Butternut Squash

Total time1 hr

Prep time20 min

Cook time35 min

Nickel Allergy Friendly Ginger-Turmeric Pork Tenderloin with Butternut Squash

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Ingredients

4 servings

For the pork

1 pork tenderloin (about 1 ¼ lb), silver skin removed
Whole Boneless Pork Tenderloin Kansas City Steak Berkshire Pork Tenderloin Roasts (Approximate Delivery is 3 - 8 Days)Pork Tenderloin Boneless Whole - 2.00 Lb Open Nature Pork Loin Tenderloin Whole - 1.5 Lb Smithfield Fresh Pork Tenderloin 2 Count, 1.4 - 3.4 lb
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1 tbsp fresh ginger, peeled and finely grated
1 ½ tsp ground turmeric
1 tsp dried thyme
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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