Roasted Pork With Potatoes And Butternut Squash - cooking recipe

Ingredients

1 (1 lb) pork tenderloin, trimmed
2 1/2 cups small red potatoes, halved
2 cups butternut squash, peeled, and cubed
2 tablespoons olive oil, divided
1 1/2 teaspoons chopped thyme
1 1/2 teaspoons chopped sage
1 teaspoon salt, divided
1/4 teaspoon pepper
1/4 cup dry sherry

Preparation

Preheat oven to 425 degrees.
Combine red potatoes, and butternut squash in an 11x7 baking dish.
Combine 1 tablespoon olive oil, thyme, sage, 1/2 teaspoon salt, and pepper, and toss with vegetables.
Roast at 425 degrees for 15 minutes.
Heat a large skillet over medium-high heat.
Add 1 tablespoon olive oil.
Sprinkle the tenderloin with 1/2 teaspoon salt, and add pork to pan.
Saute for 4 minutes.
Stir vegetables, add pork, and sherry.
Roast for 12 minutes or until a thermometer registers 145 degrees.
Remove pork, and let stand 5 minutes.