Herbed Pork Tenderloin, Squash and Sweet Potato Sheet Pan Dinner

Because I feel like my life involves a lot of cleaning up after myself in the kitchen, I highly appreciate a dinner that offers little mess. This meal is also minimal effort, as the oven does most of the work for you. The sweet and salty herb glaze on the pork tenderloin is so flavorful and celebrates fall flavors. Serve this with a big leafy green salad or fresh fruit.

1. Preheat oven to 450. Line a rimmed baking sheet with foil.
2. Place squash and sweet potatoes on the baking sheet and drizzle with olive oil. Season with 1 teaspoon salt and freshly ground black pepper, to taste. Toss to coat.

3. In a small bowl, combine Dijon mustard, maple syrup, garlic, sage, oregano, rosemary and the remaining 1/2 teaspoon of salt.

4. Place pork tenderloin on the baking sheet and spoon mustard glaze on top. Bake for 30 minutes (on the center rack of the oven), or until the pork registers 145 degrees. Broil the pork for 5 minutes (on the top rack of the oven) to brown the top. Once out of the oven, allow the pork to rest for 10 minutes.

5. Slice the pork then place back on the sheet tray and garnish with fresh parsley. Scoop sweet potatoes, squash and pork onto serving plates and enjoy.

Herbed Pork Tenderloin, Squash and Sweet Potato Sheet Pan Dinner

Serves 4

All you need:

1 medium butternut squash, peeled, seeded and cubed

2 medium sweet potatoes, peeled and cubed

2 tablespoons olive oil

1 1/2 teaspoons salt, divided

Freshly ground black pepper, to taste

2 tablespoons Dijon mustard

2 tablespoons pure maple syrup

3 peeled garlic cloves, minced

5 fresh sage leaves, chopped (or 1/4 teaspoon dried)

2 teaspoons chopped fresh oregano leaves (or 1/2 teaspoon dried)

1 rosemary sprig, leaves removed and chopped (or 1/2 teaspoon dried)

1 (1 pound) pork tenderloin, trimmed of any excess fat

2 teaspoons chopped flat-leaf parsley, for garnish

All you do:

1. Preheat oven to 450. Line a rimmed baking sheet with foil.
2. Place squash and sweet potatoes on the baking sheet and drizzle with olive oil. Season with 1 teaspoon salt and freshly ground black pepper, to taste. Toss to coat.
3. In a small bowl, combine Dijon mustard, maple syrup, garlic, sage, oregano, rosemary and the remaining 1/2 teaspoon of salt.
4. Place pork tenderloin on the baking sheet and spoon mustard glaze on top. Bake for 30 minutes (on the center rack of the oven), or until the pork registers 145 degrees. Broil the pork for 5 minutes (on the top rack of the oven) to brown the top. Once out of the oven, allow the pork to rest for 10 minutes.
5. Slice the pork then place back on the sheet tray and garnish with fresh parsley. Scoop sweet potatoes, squash and pork onto serving plates and enjoy.