Roasted Pork with Butternut Squash

As I mentioned in my last post, since Brian's return home we have been enjoying some delicious meals together.  This was the second dinner I cooked for Brian, and we enjoyed it every bit as much as the Salmon Tacos with Creamy Guacamole of the night before.

Another recipe inspired by September's issue of Cooking Light, this one showcased the heartier, Fall flavors that both Brian and I enjoy, but of course I can never leave a recipe alone so this version adds garlic and omits potatoes, since I didn't have any.  This meal came together quickly and I served up a simple mixed greens salad and some sauteed kale with garlic on the side.

Roasted Pork with Butternut Squash
serves 2
adapted from Cooking Light

2 cups chopped, peeled butternut squash (1 1/2 to 2 inch chunks)
2 tablespoons olive oil, divided
2 teaspoons chopped fresh thyme, divided
2 teaspoons chopped fresh sage, divided
salt and pepper
1 lb pork tenderloin, trimmed of any excess fat
1/4 cup dry white wine or Sherry
2 cloves garlic, chopped

Preheat oven to 425 degrees.  In a baking dish lined with aluminum foil, toss butternut squash with 1 tablespoon olive oil and add 1 teaspoon of the fresh thyme, 1 teaspoon of the fresh sage and season with salt and pepper, tossing to coat all pieces evenly.  Roast vegetables in the oven for 30 minutes, turning the pieces over after 15 minutes.

While the squash is roasting, heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.  Season the pork tenderloin with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.  Add pork tenderloin to the hot pan and sear on all sides, about 4-5 minutes total.  Deglaze the pan with the white wine or sherry and add the chopped garlic and remaining 1 teaspoon each of sage and thyme, using a wooden spoon to stir up any brown bits.  Transfer skillet into the 425-degree oven and roast for 12 minutes or until the internal temperature of the pork reaches 145 degrees.  Remove skillet from oven once desired level of doneness is reached and cover pan with aluminum foil to allow it to rest for 5 minutes or until squash is ready.  Slice pork and serve with accumulated sauce/juices alongside the roasted squash.

We thought the sauteed kale made a great side-dish and really complimented the fall-flavors of the pork and squash.  We also enjoyed this dinner with a glass of locally-produced Chateau Soleil Chardonnay from Florida Estates Winery that I had picked up a couple of weeks ago.  C'est bon!