Nickel Allergy Friendly Herb-Roasted Pork Tenderloin with Butternut Squash

Total time1 hr

Prep time20 min

Cook time35 min

Nickel Allergy Friendly Herb-Roasted Pork Tenderloin with Butternut Squash

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Ingredients

4 servings

For the pork

1 pork tenderloin (about 1 to 1.25 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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¼ cup fresh basil leaves, finely chopped
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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