Whole 30 Rosemary-Garlic Pork Tenderloin with Roasted Butternut Squash

Total time55 min

Prep time15 min

Cook time35 min

4.5

(6)

Whole 30 Rosemary-Garlic Pork Tenderloin with Roasted Butternut Squash

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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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