The other white meat

I love this new recipe. The pork is tender, the squash is yummy and everyone eats it.

Roast Pork with Squash and Onions (from Everyday Food magazine)

1 butternut squash (about 2 lbs), peeled, quartered, seeded, and cut into 3/4 inch slices
1 large red onion, cut into 8 wedges
2 TBSP plus 2 tsp olive oil
5 whole fresh sage leaves
coarse salt and ground pepper
2 pork tenderloin (3/4 lbs each)
1 1/2 tsp dried oregano
1 orange, halved

1. Preheat oven to 425. On a rimmed baking sheet, toss together squash, onion, 2 TBSP oil and sage. season with salt and pepper. Roast 10 minutes.

2. Meanwhile, season pork generously with salt and pepper; sprinkle with oregano. In a large skillet, heat 2 tsp oil over med-high heat. Cook pork until golden brown on all sides, 8 to 10 minutes. Nestle pork among vegetables on sheet; roast until vegetables are tender and pork is cooked through (an instant read thermometer inserted in center of pork should read 145). 15 to 20 minutes.

3. Transfer pork to cutting board to rest. Squeeze orange halves over vegetables. With a wooden spoon, gently scrape any browned bits from sheet. With a slotted spoon, transfer vegetables to a serving platter; slice pork and arrange alongside. Serve pork and vegetables drizzled with pan juices.

I served this with garlic bread from Costco. It was a light delicious meal. Don't do what I did and try to peel the squash with a knife. Your vegetable peeler will work on the squash skin. You're welcome.