herbed pork tenderloin with delicata squash and brussels sprouts
Makes 4 servings
SERVING SIZE: about 6 slices pork, ¾ cup squash, and ½ cup Brussels sprouts
PER SERVING: Calories 370; Total Fat 12 g (Sat Fat 2 g, Mono Fat 7 g, Poly Fat 2 g); Protein 31 g; Carb 14 g; Fiber 4 g; Cholesterol 65 mg; Sodium 560 mg; Total Sugar 8 g (Added Sugar: 3 g)
EXCELLENT SOURCE OF: iron, magnesium, manganese, pantothenic acid, phosphorous, potassium, protein, selenium, thiamine, vitamin B6, vitamin C, vitamin K, zinc
GOOD SOURCE OF: calcium, copper, fiber, vitamin B12
When the temperatures dip and the farmers’ markets are flush with a multihued, late-season bounty, this meal is the easy answer to making the most of it. At its center is lean pork tenderloin, which is rubbed with an array of fresh herbs, garlic, and mustard and cooked to juicy perfection. Flanking the pork are half-moons of orange delicata squash (an especially easy choice because its peel is so tender that there is no need to remove it)—kissed with maple syrup and roasted until tender and caramelized—and deeply browned and crisped Brussels sprouts. While it is a meal that’s inspired by autumn, it’s one that will certainly be a bright spot throughout the winter months, too.
1 pound medium-size Brussels sprouts, trimmed and halved
3 tablespoons olive oil, divided
¾ teaspoon salt, divided
2 garlic cloves, finely minced
1½ teaspoons chopped fresh thyme
1½ teaspoons chopped fresh rosemary
1½ teaspoons chopped fresh sage
1 teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
1 large pork tenderloin (about 1 pound)
2 delicata squash (about 1 pound each), unpeeled, halved lengthwise, seeded, then cut crosswise into ¼-inch-thick slices
1 tablespoon pure maple syrup
1. Preheat the oven to 400°F. Place the Brussels sprouts on a sheet pan and toss with 1 tablespoon of the oil and ¼ teaspoon of the salt. Roast in the oven for 15 minutes.
2. While the sprouts are roasting, stir together 1 tablespoon of the oil, the garlic, thyme, rosemary, sage, and mustard, ¼ teaspoon of the salt, and the pepper in a large bowl. Place the pork in the bowl and rub the mixture all over the pork.
3. Move the Brussels sprouts to one end of the sheet pan. Place the pork on the center of the sheet pan, then place the squash onto the other side of the pan. Drizzle the squash with the remaining tablespoon of oil and ¼ teaspoon of salt, and the maple syrup and use tongs to toss slightly. Push the pork and sprouts over so the squash can be as much in a single layer as possible. It is okay if some pieces overlap. Return the pan to the oven.
4. When the pork reaches an internal temperature of 145°F for medium doneness, 20 to 25 minutes, remove it from the pan and let it rest on a cutting board for 5 to 10 minutes. If the vegetables are tender and nicely browned, remove the pan from the oven; otherwise return them to the oven to cook some more as the pork rests. Slice the pork and serve it with the squash and Brussels sprouts alongside.
The dish will keep in an airtight container in the refrigerator for up to 4 days and may be served warm or at room temperature.
