Easy one-pan dinner for the win. This complete meal is packed with big flavor and nutrition, even with just 5 simple ingredients (plus salt + pepper).
SHEET PAN ROASTED PORK, BUTTERNUT SQUASH & KALE
Active time: 8 minutes, Total time: 35 minutes
INGREDIENTS
– 3 tablespoons (44ml) olive oil, divided
– 1 pound (454g) pork tenderloin, trimmed
– 1 teaspoon kosher salt, divided
– 1 teaspoon chili powder
– 1/2 teaspoon black pepper, divided
– 12 ounces (340gs) butternut squash, pre-cubed
– 5 ounces (142g) lacinato kale leaves
DIRECTIONS
Place a large rimmed sheet pan in the oven. Preheat the oven to 425°F (220°C). Leave the pan in the oven as it heats.
Brush 1 tablespoon oil over the pork; rub pork evenly with 1/2 teaspoon salt, chili powder, and 1/4 teaspoon pepper. In a large bowl, toss together squash, 1 tablespoon oil, 3/8 teaspoon salt, and remaining 1/4 teaspoon pepper. Carefully remove the pan from the oven. Arrange pork and squash on the pan. Roast in the preheated oven for 12 minutes.
In the same bowl, drizzle kale leaves with remaining 1 tablespoon oil; rub oil into kale. Sprinkle kale evenly with remaining 1/8 teaspoon salt. After pork and squash have roasted for 12 minutes, remove pan from oven; stir squash. Arrange kale leaves around pork and squash. Roast until pork is done and kale is crispy, 12–14 minutes more.
Serves: 4 | Serving Size: 3 ounces pork, about 1/2 cup squash and 2–3 kale leaves
Nutrition (per serving): Calories: 284; Total Fat: 13g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Cholesterol: 60mg; Sodium: 577mg; Carbohydrate: 19g; Dietary Fiber: 3g; Sugar: 3g; Protein 26g
Nutrition Bonus: Potassium: 489mg; Iron: 13%; Vitamin A: 248%; Vitamin C: 99%; Calcium: 9%
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