Sage Pork Tenderloin with Apple Slaw & Butternut

Ingredients

• 3/4 cup (120 g) butternut squash, diced
• 2 tsp (10 ml) olive oil, divided
• 1 tsp fresh sage, chopped
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 5 oz (140 g) pork tenderloin, sliced into medallions
• 1/2 tsp garlic powder
• 1/4 apple, thinly sliced (40 g)
• 1/3 cup (35 g) shredded cabbage
• 1 tsp (5 g) gluten-free Dijon mustard
• 1 tbsp (15 ml) apple cider vinegar

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Method

1. Preheat oven to 400°F (200°C). Line a small 9 × 13-inch (23 × 33 cm) baking sheet with parchment paper.
2. Toss the squash with 1 tsp oil, the sage, salt, and pepper and roast for 12 minutes, until the squash starts to soften.
3. Season the pork with the garlic powder, salt, and pepper. Sear in the rest of the oil over medium-high heat for 2 minutes per side, until browned all over.
4. Add the pork to the sheet and roast with the squash for 8–10 minutes more, until 145°F (63°C) inside. Rest for 3 minutes.
5. Toss the apple and cabbage with the Dijon and vinegar and serve with the pork and squash.