Careme

Ingredients

• Pork Tenderloin Boneless (Whole) (sale item: PORK) 1 lb (about 1 tenderloin) $3.99 (sale) per 1 lb
• Butternut squash (in-season winter squash) 1 lb, peeled and cut into 3/4-inch cubes $1.49 per 1 lb
• Fresh green beans (in-season) 8 oz, trimmed $2.49 per 1 lb (or French green beans bag $3.99/16 oz)
• Navel orange (in-season citrus) 1 large (zest + 1/3 cup juice) (from list: oranges available)
• Ginger root 1 tsp finely grated $3.99 per 1 lb
• Garlic 2 cloves, minced (Simple Truth Organic Garlic Bulbs $1.99/3 ct)
• Olive oil 2 tbsp, divided
• Honey or brown sugar 1 tsp (optional, helps glaze)
• Dijon mustard 1 tsp
• Soy sauce (or tamari) 1 tbsp
• Apple cider vinegar or rice vinegar 1 tsp
• Kosher salt & black pepper to taste
• Optional: butter 1 tbsp to finish sauce (optional)

Instructions

1. Prep the oven and pans: Heat oven to 425°F. Line a rimmed sheet pan with foil or parchment for easy cleanup.
2. Prep the squash (use the amounts): Toss 1 lb butternut squash cubes with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread on one side of the sheet pan.
3. Start roasting squash: Roast squash for 10 minutes at 425°F to get a head start.
4. Season the pork (use the amounts): Pat dry 1 lb pork tenderloin. Rub with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
5. Make the orange-ginger glaze (use the amounts): In a small bowl, whisk together 1/3 cup orange juice (from 1 orange), 1 tsp orange zest, 1 tsp grated ginger, 2 minced garlic cloves, 1 tbsp soy sauce, 1 tsp Dijon, 1 tsp vinegar, and 1 tsp honey (optional).
6. Add pork + beans: Pull the pan out. Push squash to one side if needed. Add the pork tenderloin to the center. Toss 8 oz trimmed green beans with a pinch of salt, pepper, and a drizzle of oil (about 1 tsp if you have it), and spread on the other side.
7. Glaze and roast: Brush half the glaze over the pork (reserve the rest). Roast 12–18 minutes more, until pork reaches 145°F in the thickest part and beans are tender-crisp. (If beans finish early, pull them off and keep warm.)
8. Rest the pork: Transfer pork to a cutting board and rest 5 minutes.
9. Make a quick pan sauce (use the amounts): Pour the remaining glaze onto the hot sheet pan juices (careful—steam). Scrape up browned bits with a spoon. If you want it richer, swirl in 1 tbsp butter until glossy.
10. Slice and serve: Slice pork into medallions. Serve with roasted butternut squash and green beans, spooning the orange-ginger pan sauce over the pork.