Roasted Pork Tenderloin with Pears and Butternut Squash

Roasted Pork Loin with Pears and Butternut Squash


1-lb. pork tenderloin, trimmed

ΒΌ cup olive oil

2 tbsp. brown sugar

1 tsp. oregano

3 gloves garlic, diced

1 medium butternut squash, peeled, seeded, and cut into bite-sized chunks

3 medium bosc pear, cored and chopped or pear of your choice*

Dash salt

Freshly ground black pepper


Peel and cut de-seed squash and dice into 1 inch chunks. Core pears, do not peel; discard seeds. Dice up into 1 inch chunks or slice thinly; your preference. On another cutting board, cut loin into 4 chunks.

In a large bowl place olive oil, brown sugar and oregano and mix well. Throw in squash and pears and mix until well coated.

Spread out mix into a 13×9 inch pan. Place pork loin over vegetable fruit mix. Place in heated oven for 20-30 minutes or until meat reaches 165 degrees internally.

*pears need to be firm



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