Roast Pork with Potatoes and Butternut Squash

Ingredients

• 2 cups butternut squash cubed peeled
• 0.3 cup cooking sherry dry
• 1 tablespoon olive oil 
• 0.3 teaspoon pepper 
• 1 pound pork tenderloin 
• 2.5 cups potatoes red halved
• 1.5 teaspoons sage chopped
• 0.5 teaspoon salt 
• 1.5 teaspoons thyme leaves chopped

Equipment

• frying pan
• oven
• baking pan
• kitchen thermometer

Directions

1. Preheat oven to 42
2. Combine potatoes and butternut squash in an 11 x 7-inch baking dish.
3. Combine 1 tablespoon olive oil, thyme, sage, 1/2 teaspoon salt, and pepper; toss with vegetables. Roast at 425 for 15 minutes.
4. Heat a large skillet over medium-high heat.
5. Add 1 tablespoon olive oil.
6. Sprinkle pork tenderloin with 1/2 teaspoon salt.
7. Add pork to pan; saut 4 minutes. Stir vegetables; add pork and sherry. Roast for 12 minutes or until a thermometer registers 14
8. Remove pork; let stand 5 minutes.