Eosinophilic Esophagitis Friendly Herb-Roasted Pork Tenderloin with Butternut Squash
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Learn more →Ingredients
4 servings
For the pork
- 1 pork tenderloin (about 1 to 1.25 lb), silver skin removed
- ¼ cup fresh basil leaves, finely chopped
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 tsp fresh thyme leaves
- 2 tbsp olive oil, divided
- ¾ tsp salt, divided
For the squash
- 1 medium butternut squash (about 2 lb), peeled, seeded, and cut into ¾-inch cubes
- 1 tbsp olive oil
For the pan sauce
- ½ cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). On a large sheet pan or in a roasting pan, toss the butternut squash cubes with 1 tbsp olive oil and 1/4 tsp salt until evenly coated. Spread in a single layer and roast for 20 minutes, until the edges are golden and the cubes are just beginning to soften.
- 2
While the squash roasts, combine the chopped basil, parsley, and 1 tsp thyme in a small bowl with 1 tbsp olive oil and 1/4 tsp salt. Stir to form a loose herb paste. Pat the pork tenderloin dry with paper towels, then press the herb paste firmly all over the surface.
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