Pork Tenderloin with Squash and Onions
1 pound pork tenderloin (about 1 large)
3 cups 1-inch chunks diced peeled butternut squash or
sweet potatoes
1 tablespoon extra virgin olive oil
1 teaspoon dried rosemary or fines herbes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 medium-small yellow onions,
sliced 1/4-inch thick and separated into rings
Preheat oven to 400 degrees F.
Rinse the pork with cool water and pat dry with
paper towels. Coat a 9x13 inch pan with cooking
spray and lay the tenderloin in the pan.
Place the squash and olive oil in a bowl and toss to
mix well. Arrange the squash around the pork. Sprinkle
the pork and squash with the herbs, salt, and pepper.
Bake for 10 minutes. Stir the onions into the squash
and bake for an additional 20 minutes, stirring the
vegetable mixture a couple of times, until a meat thermometer
inserted in the thickest part of the pork reads 155 to 160
degrees and the squash mixture is tender and nicely browned.
Remove the pan from the oven, cover loosely with
aluminum foil, and let sit for 5 minutes before
slicing the pork thinly at an angle and serving.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 234, Carbohydrate: 16 g, Cholesterol: 67 mg,
Fat: 7.8 g, Saturated Fat: 1.9 g, Fiber: 4.6 g,
Protein: 26 g, Sodium: 344 mg, Calcium: 237 mg
Diabetic Exchanges: 3 Lean Meat, 1 Starch, 1/2 Fat
