Creamy Pork Tenderloin with Roasted Summer Squash

Ingredients

• 2 pork tenderloins (about 1.5 lbs total)
• 2 medium calabacita squash, sliced
• 1 medium yellow squash, sliced
• 0.75 cup half & half
• 1 medium onion, diced
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Steps

1. Preheat oven to 400°F. Pat pork dry and season generously with salt and pepper.
2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear pork on all sides, 2 minutes per side, until golden.
3. Transfer skillet to oven and roast pork for 15-18 minutes until internal temp reaches 145°F.
4. Remove pork and tent with foil. In same skillet, sauté onion over medium heat for 2 minutes.
5. Add calabacita and yellow squash, cook 5 minutes until starting to soften.
6. Stir in half & half and mustard. Simmer 2-3 minutes until squash is tender.
7. Slice pork and serve over squash mixture.