Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1.15 pound pork tenderloin (( Smithfield seasoned Roasted Garlic and Cracked Black Pepper ))
  • 14 small brussels sprouts (, ends trimmed, sliced in half lengthwise)
  • 1 cup cubed butternut squash
  • 6 slices bacon (, chopped into 1-inch pieces)
  • salt and pepper

Instruction

  • Preheat oven to 425° F.
  • Heat a large ovenproof skillet over medium-high heat. Add the 2 tablespoons of oil; swirl to coat. Add pork to center of the pan; sauté 4 minutes. Turn pork over and move to the side; place brussels, squash, and bacon next to it. Season with a little salt and pepper and toss to coat.
  • Transfer pan to the oven for 25-30 minutes or until a thermometer inserted into the pork registers 145° and the vegetables are tender, mixing one time during cooking so vegetables don’t burn (CAREFUL! Handle of the pan will be hot!)
  • Remove cooked pork from pan; place on a cutting board. Let stand a few minutes.
  • Cut the pork into thin slices. Divide onto plates and serve with the vegetable mixture.