Ingredients
1 lb pork tenderloin
3 C butternut squash or sweet potatoes/Cut in1-inch chunks
1 T extra virgin olive oil
1 tsp dried rosemary or fines herbs
1/2 tsp salt
1/4 tsp ground black pepper
2 med-small onions, sliced ¼’ thick/separate in/rings
Preheat oven to 400 degrees
Rinse pork with cool water pat dry. Coat a 9x13 inch pan with cooking spray lay tenderloin in pan.
Place squash and olive oil in a bowl toss to mix well. Arrange squash around pork. Sprinkle with herbs, salt, and pepper.
Bake 10 minutes. Stir onions into squash and bake additional 20 minutes, stir a couple of times, until meat thermometer inserted in the thickest part of pork reads 155 to 160 degrees and squash mixture is tender and nicely browned.
Remove from oven, cover loosely with aluminum foil, let sit for 5 minutes before slicing pork thinly at an angle.
Nutritional Information Per Serving (1/4 of recipe):Calories: 234, Carbohydrate: 16 g, Cholesterol: 67 mg,Fat: 7.8 g, Saturated Fat: 1.9 g, Fiber: 4.6 g,
Protein: 26 g, Sodium: 344 mg, Calcium: 237 mg
Diabetic Exchanges: 3 Lean Meat, 1 Starch, 1/2 Fat
