roast pork with squash and onions... 40 minutes

the goods:

1 butternut squash, peeled, quartered, seeded, and cut into 3/4-inch slices
1 large red onion, cut into 8 wedges
2 tablespoons plus 2 teaspoons olive oil
5 whole fresh sage leaves
2 pork tenderloins
1 and 1/2 teaspoons dried oregano
1 orange, halved



Preheat oven to 425 degrees. On a rimmed baking sheet, toss together squash, onion, 2 tablespoons olive oil, and sage. Season with salt and pepper. Roast 10 minutes.



Meanwhile, season pork generously with salt and pepper; sprinkle with oregano.In a large skillet, heat 2 teaspoons oil over medium-high. Cook pork until golden brown on all sides, 8 to 10 minutes.



Nestle pork among vegetables on sheet; roast until vegetables are tender and pork is cooked through, 15 to 20 minutes.



Transfer pork to a cutting board to rest. Squeeze orange halves over vegetables. With a wooden spoon, gently scrape up any browned bits from sheet. Slice pork and serve alongside vegetables drizzled with pan juices.