Sheet Pan Pork Tenderloin with Squash and Grapes

A 30 minute one-pan pork tenderloin with savory squash & grapes - Whole30, paleo, and gluten free.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 30

Resting time 5

Total Time 45

Servings people

Calories 445kcal

2 1-1.5 lb pork tenderloins fat/gristle trimmed off if desired - I prefer to do this!
2 lbs cubed butternut squash
2 cups red seedless grapes washed/stems removed
1 tsp dried minced onion
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried rosemary
1 tsp sea salt divided
1 tsp pepper divided
4 cloves minced garlic
3 tbsp olive oil

Preheat oven to 425. Prepare a large rimmed baking sheet with parchment paper or foil. Place the trimmed tenderloins in the middle of the baking sheet. Spread the squash out evenly around the pork.
In a small bowl, mix the dried onion, thyme, oregano, rosemary, garlic, 1/2 tsp of the salt and 1/2 tsp of the pepper. Spread the herb mix over all sides of both tenderloins and press firmly so it sticks. Drizzle the squash and the tenderloins with the olive oil. Sprinkle the remaining salt and pepper over the squash.
Bake for 15 minutes. Remove the pan from the oven, stir/toss the squash, and add the grapes. Return it to the oven for an additional 15 minutes or until pork reaches an internal temperature of 145 degrees. Enjoy!