Effortless Elegance: One-Pan Pork and Squash Dinner for Busy Weeknights

Are you searching for a delicious, healthy, and incredibly easy dinner solution for those hectic weeknights? Look no further! This one-pan pork and squash dinner is a game-changer. It requires minimal cleanup, is packed with flavor, and comes together in under an hour. The sweetness of the squash complements the savory pork perfectly, creating a balanced and satisfying meal. Forget complicated recipes and mountains of dishes – this is weeknight cooking at its finest.

## Why You’ll Love This One-Pan Wonder

* **Simple Ingredients:** This recipe relies on readily available ingredients you can find at any grocery store.
* **Minimal Cleanup:** One pan means fewer dishes! What’s not to love?
* **Healthy and Nutritious:** Packed with protein, vitamins, and fiber, this meal is a guilt-free indulgence.
* **Customizable:** Feel free to swap out the vegetables or seasonings to suit your preferences.
* **Quick and Easy:** From prep to plate, this dinner is ready in under an hour.

## Ingredients You’ll Need

* **1.5 pounds Pork Tenderloin:** Pork tenderloin is lean and cooks quickly, making it ideal for this recipe. You can also use pork chops, but adjust the cooking time accordingly. Choose boneless pork chops that are about 1-inch thick.
* **1 medium Butternut Squash:** Butternut squash adds a touch of sweetness and a creamy texture to the dish. You can substitute with acorn squash or even sweet potatoes if preferred.
* **1 medium Onion:** Onion provides a savory base flavor for the entire dish. Yellow or white onions work well.
* **2 cloves Garlic:** Garlic adds a pungent and aromatic flavor. Mince it finely for the best results.
* **2 tablespoons Olive Oil:** Olive oil is used to roast the vegetables and pork, adding flavor and preventing them from sticking to the pan. Avocado oil can also be substituted.
* **1 teaspoon Dried Thyme:** Thyme adds an earthy and slightly peppery flavor. You can use fresh thyme if you have it on hand (about 1 tablespoon, chopped).
* **1/2 teaspoon Dried Rosemary:** Rosemary complements the thyme and pork beautifully. Again, fresh rosemary can be used (about 1 tablespoon, chopped).
* **1/2 teaspoon Paprika:** Paprika adds a touch of color and a mild smoky flavor. Smoked paprika can be used for a more intense smoky taste.
* **Salt and Pepper:** To taste, for seasoning.
* **Optional Garnishes:** Fresh parsley, chopped walnuts, or a drizzle of balsamic glaze.

## Step-by-Step Instructions

### 1. Preheat and Prep

* Preheat your oven to 400°F (200°C). Make sure your oven rack is in the middle position.
* While the oven is preheating, prepare your ingredients. Start by peeling, seeding, and cubing the butternut squash into bite-sized pieces (about 1-inch cubes). Consistency in size will ensure even cooking.
* Peel and chop the onion into similar-sized pieces as the squash.
* Mince the garlic cloves finely.
* Pat the pork tenderloin dry with paper towels. This will help it brown nicely in the oven.

### 2. Season the Pork

* In a small bowl, combine the dried thyme, dried rosemary, paprika, salt, and pepper.
* Rub the spice mixture all over the pork tenderloin, ensuring it’s evenly coated. This step is crucial for infusing the pork with flavor.

### 3. Prepare the Vegetables

* In a large bowl, toss the cubed butternut squash and chopped onion with 1 tablespoon of olive oil, salt, and pepper. Make sure the vegetables are evenly coated with oil and seasoning.

### 4. Arrange on the Pan

* Spread the seasoned butternut squash and onion mixture evenly on a large baking sheet. You can line the baking sheet with parchment paper for even easier cleanup, but it’s not strictly necessary.
* Place the seasoned pork tenderloin in the center of the baking sheet, nestled among the vegetables. This allows the pork drippings to flavor the vegetables as it cooks.
* Scatter the minced garlic over the vegetables. This will infuse them with garlic flavor as they roast.

### 5. Roast to Perfection

* Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and slightly caramelized. Use a meat thermometer to ensure accurate cooking.
* The cooking time may vary depending on the thickness of the pork tenderloin and the size of the squash cubes. Check the pork’s temperature after 25 minutes and adjust the cooking time accordingly. If the vegetables are browning too quickly, you can loosely tent the baking sheet with foil.

### 6. Rest and Serve

* Once the pork is cooked, remove the baking sheet from the oven and let the pork rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
* Slice the pork tenderloin into 1/2-inch thick medallions.
* Serve the sliced pork and roasted squash and onions immediately. Garnish with fresh parsley, chopped walnuts, or a drizzle of balsamic glaze, if desired.

## Tips and Variations

* **Spice it up:** Add a pinch of red pepper flakes to the spice mixture for a touch of heat.
* **Add other vegetables:** Brussels sprouts, carrots, or broccoli would be delicious additions to this dish. Just be sure to adjust the cooking time accordingly.
* **Use different herbs:** Sage or marjoram would also pair well with the pork and squash.
* **Make it ahead:** You can prep the vegetables and season the pork ahead of time. Store them separately in the refrigerator until ready to cook.
* **Sweeten it up:** Drizzle a little maple syrup over the squash before roasting for a sweeter flavor.
* **Lemon Zest:** Adding a teaspoon of lemon zest to the vegetables provides a bright citrus note.
* **Balsamic Glaze Reduction:** For a more intense balsamic flavor, simmer balsamic vinegar in a saucepan over medium heat until it reduces to a syrupy consistency. Drizzle this over the finished dish.
* **Different Pork Cuts:** While pork tenderloin is the quickest and leanest option, you can also use pork loin or pork chops. Adjust cooking times accordingly. Pork loin will require a longer roasting time, and bone-in pork chops will take longer than boneless.
* **Squash Variety:** Acorn squash or delicata squash make excellent substitutes for butternut squash. These varieties have slightly different flavors and textures but work well in this one-pan recipe.
* **Add Apples or Pears:** During the fall, consider adding diced apples or pears to the pan along with the squash and onions. Their sweetness complements the pork and squash perfectly.
* **Cranberries:** Sprinkle dried cranberries over the vegetables before roasting for a festive touch.
* **Nuts and Seeds:** Toasted pumpkin seeds, pecans, or almonds add a crunchy texture and nutty flavor.
* **Cheese Crumbles:** A sprinkle of crumbled feta or goat cheese after roasting adds a tangy and creamy element.
* **Wine Pairing:** A light-bodied red wine, such as Pinot Noir or Beaujolais, pairs well with this pork and squash dinner. A dry rosé would also be a good choice.
* **Make it Vegetarian:** Replace the pork with firm tofu or tempeh. Press the tofu to remove excess water before seasoning and roasting.
* **Consider Adding Potatoes**: Red potatoes or Yukon gold potatoes can be added, but keep in mind the longer roasting time may affect the doneness of the other vegetables.

## Storing and Reheating

* **Storing:** Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat in the oven at 350°F (175°C) until warmed through, or microwave on medium power in short bursts, stirring occasionally.

## Serving Suggestions

This one-pan pork and squash dinner is a complete meal on its own, but you can also serve it with:

* A simple green salad
* Quinoa or rice
* Crusty bread for soaking up the juices

## Nutritional Information (Approximate, per serving)

* Calories: 450-550
* Protein: 35-45g
* Fat: 20-30g
* Carbohydrates: 30-40g
* Fiber: 5-7g

*Note: Nutritional information may vary based on specific ingredients and portion sizes.*

## Conclusion

This one-pan pork and squash dinner is a weeknight winner! It’s easy to make, healthy, and delicious. The combination of savory pork and sweet squash is a flavor explosion that will leave you wanting more. So, ditch the takeout and give this recipe a try. You won’t be disappointed! Enjoy the delightful flavors and the minimal cleanup. This recipe is sure to become a staple in your dinner rotation. Happy cooking!