Pan-Seared Pork Tenderloin with Roasted Squash and Potatoes

Ingredients

• 1.5 lbs pork tenderloin
• 1 medium yellow squash, sliced
• 1 medium calabacita squash, sliced
• 0.75 lb russet potatoes, cubed
• 3 tbsp olive oil
• Salt, pepper, and rosemary to taste

Steps

1. Preheat oven to 400°F.
2. Pat pork tenderloin dry and season generously with salt, pepper, and rosemary.
3. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear pork 3 minutes per side until browned. Transfer to a plate.
4. Toss potatoes, yellow squash, and calabacita with remaining oil, salt, and pepper. Arrange around the pork in the skillet.
5. Transfer skillet to oven and roast 20 minutes until pork reaches 145°F internally and vegetables are tender.
6. Let pork rest 5 minutes, then slice and serve with roasted vegetables.