Brazil Nut Free Rosemary-Garlic Pork Tenderloin with Roasted Butternut Squash
Total time55 min
Prep time15 min
Cook time35 min
4.5(6)
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Learn more →Ingredients
4 servings
- 1 pork tenderloin (about 1 lb), silver skin removed
- 1 medium butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch cubes
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp salt, divided
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- 2
In a small bowl, combine the minced garlic, rosemary, thyme, 2 tbsp of the olive oil, the apple cider vinegar, and 1/2 tsp of the salt. Stir until a loose paste forms.
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