Pork tenderloin is marinated in garlic and cracked black pepper seasonings, then cooked in a skillet with brussels sprouts, butternut squash, and bacon. Easy, delicious, and perfect weeknight Fall dinner!
Course: Main Course
Keyword: pork tenderloin
2tablespoonsextra-virgin olive oil
1.15poundpork tenderloin( Smithfield seasoned Roasted Garlic and Cracked Black Pepper )
14smallbrussels sprouts, ends trimmed, sliced in half lengthwise
1cupcubed butternut squash
6slicesbacon, chopped into 1-inch pieces
salt and pepper
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.