Pork Tenderloin with Roasted Butternut Squash and Green Beans

Ingredients

• Lean pork tenderloin 6 oz
• Butternut squash 1 cup
• Green beans 1 cup
• Olive oil 1.5 tbsp

Method

1. Preheat the oven. Set your oven to 400°F (200°C) to preheat while you prepare the ingredients. This temperature is ideal for roasting the butternut squash and cooking the pork tenderloin evenly.
   Tip: Preheating the oven ensures even cooking and a nicely roasted texture.
2. Prepare the butternut squash. Peel the butternut squash carefully with a vegetable peeler, then cut it in half lengthwise and scoop out the seeds. Chop the flesh into 1-inch cubes to ensure even roasting. Place the cubes on a baking sheet.
   Tip: Use a sharp knife and be cautious while peeling and cutting the squash.
3. Season and oil the vegetables. Drizzle 1 tablespoon of olive oil over the butternut squash cubes and toss to coat evenly. Add a pinch of salt and pepper if desired. Spread the squash out evenly on the baking sheet to allow for roasting.
   Tip: Coating the squash with oil helps it roast to a golden, caramelized finish.
4. Roast the butternut squash. Place the baking sheet with the squash in the oven and roast for 20 minutes. Halfway through, stir the squash cubes to ensure even cooking and browning.
   Tip: Keep an eye on the squash to prevent burning; it should be tender and slightly caramelized.
5. Prepare the pork tenderloin. While the squash roasts, pat the pork tenderloin dry with paper towels. Rub the remaining 0.5 tablespoon of olive oil over the pork and season with salt and pepper to taste.
   Tip: Drying the pork helps achieve a nice sear when cooking.
6. Cook the pork tenderloin. Heat a skillet over medium-high heat. Once hot, add the pork tenderloin and sear each side for about 2-3 minutes until browned. Then reduce heat to medium, cover, and cook for an additional 8-10 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C).
   Tip: Use a meat thermometer for best results to avoid overcooking.
7. Prepare the green beans. While the pork cooks, rinse the green beans and trim the ends. Steam or boil the green beans for 5-7 minutes until tender but still crisp. Drain and season lightly with salt.
   Tip: Avoid overcooking green beans to maintain their bright color and crunch.
8. Rest and slice the pork. Once cooked, transfer the pork tenderloin to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute. Then slice the pork into medallions about 1/2 inch thick.
   Tip: Resting the meat keeps it juicy and tender.
9. Plate and serve. Arrange the roasted butternut squash and steamed green beans on a plate. Place the sliced pork tenderloin on top or beside the vegetables. Optionally drizzle any pan juices over the pork for extra flavor.
   Tip: Serve immediately for the best taste and texture.

Pro tips

• Use a meat thermometer to ensure the pork is cooked perfectly to 145°F (63°C).
• Cut vegetables into uniform sizes for even cooking.