Best Balsamic-Glazed Pork with Roasted Butternut Squash Recipe


Danielle Occhiogrosso Daly

Make a quick pan sauce of balsamic vinegar, honey and fresh thyme to top off juicy pork tenderloin.

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Cal/Serv:
370

Yields:

4


servings

Prep Time:

0

hours

25

mins

Total Time:

0

hours

35

mins

1


red onion, thinly sliced

1
lb.

cubed butternut squash

2
tbsp.

olive oil, divided

4


6-oz portions pork tenderloin

1/4
c.

plus 1 Tbsp balsamic vinegar, divided

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  1. Heat oven to 425°F. On a large rimmed baking sheet, toss onion and butternut squash with 1 tablespoon olive oil and 1/2 teaspoon each salt and pepper. Roast until tender, 18 to 20 minutes.
  2. Meanwhile, pat pork tenderloin dry and season with 1/2 teaspoon each salt and pepper. Heat a large skillet on medium-high. Add remaining tablespoon olive oil and brown pork on all sides. Remove from skillet and set aside. Let pan cool slightly, then add 1/4 cup balsamic vinegar, honey and thyme to skillet and simmer 1 minute. Return pork to skillet and turn to coat in sauce. Transfer skillet to oven and roast until temperature registers 140°F on instant-read thermometer, about 8 minutes.
  3. When vegetables are done, remove from oven and toss with arugula and remaining 1 tablespoon balsamic vinegar. Remove pork from oven and transfer to cutting board; transfer glaze to small bowl. Let pork rest 3 minutes, then slice, serve with vegetables and drizzle with glaze.

NUTRITIONAL INFORMATION (per serving): About 370 calories, 13 g fat (3 g saturated), 37 g protein, 585 mg sodium, 26 g carbohydrates, 4 g fiber

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