Quick Fix: Sheet Pan Pork with Autumn Vegetables

Sheet Pan Pork with Autumn Vegetables

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HELPFUL HINTS:

• Frozen butternut squash cubes can be used instead of fresh.
• Wine vinegar can be used instead of balsamic vinegar.
• Smoked paprika adds a nice smoky flavor, but regular paprika can be used instead.

COUNTDOWN:

1. Preheat the oven to 400 degrees.
2. Prepare all ingredients and add to sheet pan.
3. Add sheet pan to oven.

SHOPPING LIST:

To buy:

• 3/4 pound pork tenderloin
• 1 bottle balsamic vinegar
• 1 jar whole grain mustard
• 1 bottle honey
• 1 container cornstarch
• 1 package butternut squash cubes
• 1 small container baby kale
• 1 bottle reduced fat oil and vinegar dressing
• 1 can vegetable oil spray
• 1 bottle smoked paprika

Staples:

• Canola oil
• Salt and black peppercorns

YIELDS 2 SERVINGS

INGREDIENTS:

• 3/4 pound pork tenderloin
• 2 tablespoons balsamic vinegar
• 2 tablespoons whole grain mustard
• 2 tablespoon honey
• 1 tablespoon canola oil
• 1 teaspoon cornstarch
• Vegetable oil spray
• 2 cups butternut squash cubes
• 4 cups baby kale stems removed and cut into 2-inch pieces
• 4 tablespoons reduced fat vinaigrette dressing
• 2 teaspoons smoked paprika
• Salt and freshly ground black pepper

DIRECTIONS:

1. Preheat oven to 400 degrees. Adjust the oven rack to the middle position.
2. Remove visible fat from the pork and cut into 1-inch slices. Press the slices down with a meat bat or heavy skillet to 1/2-inch thick.
3. Mix the balsamic vinegar, mustard, honey, oil, and cornstarch together on a large plate. Add the pork slices and turn to coat all sides.
4. Spray a sheet pan with vegetable oil spray. Place the pork steaks on one side of the sheet pan and spoon any extra sauce on top.
5. Add the butternut squash cubes and kale to the other side of the sheet pan. Cover the vegetables with aluminum foil.
6. Place the sheet pan on the middle shelf in the oven. Roast for 10 minutes. A meat thermometer should read 145 degrees.
7. Remove sheet pan from the oven, remove the foil, and spoon the vinaigrette dressing over the vegetables. Sprinkle with the smoked paprika and salt and pepper to taste.
8. Divide the pork and vegetables into two portions and serve on two dinner plates.

NUTRITIONAL INFORMATION:

• Per serving: 516 calories (31 percent from fat), 17.5 g fat (2.2 g saturated, 8.1 g monounsaturated), 110 mg cholesterol, 42.5 g protein, 54.8 g carbohydrates, 6.5 g fiber, 335 mg sodium

LINDA GASSENHEIMER IS THE AUTHOR OF OVER 30 COOKBOOKS, INCLUDING HER NEWEST, “THE 12-WEEK DIABETES COOKBOOK.” LISTEN TO LINDA ON www.WDNA.org AND ALL MAJOR PODCAST SITES. EMAIL HER AT Linda@DinnerInMinutes.com.

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