Roasted Pork Tenderloin with Acorn Squash and Grapes

Two cups of veggies (and fruit!) per serving.

Acorn squash is great because you can eat the skin—no need to peel it. But peeled butternut squash will work just as well. Swap in 3 cups of 1-inch cubes.

Total Time:
Level: Easy
Serves: 4


  • 1 pork tenderloin (about 1 ¼ lb)
  • 4 sage leaves plus 2 tbsp. chopped sage
  • ¾ tsp. coarse salt
  • pepper
  • 12 oz. seedless red grapes on stem (about 3 cups), separated into small bunches
  • ½ acorn squash, cut into ½-inch-thick half rings
  • 8 oz. Brussels sprouts, halved (about 2 cups)
  • 3 shallots, thinly sliced
  • 3 tbsp. olive oil
  • 2 tsp. sherry vinegar


  1. Heat oven to 400°F. Tie tenderloin with twine, tucking the thin end underneath. Slip 4 sage leaves under twine, and season pork with ¼ tsp salt, plus pepper to taste.
  2. Combine chopped sage, grapes, squash, Brussels sprouts, and shallots in a bowl. Toss with oil and season with remaining ½ tsp salt, plus pepper to taste.
  3. Roast pork and vegetables on a rimmed baking sheet until pork reaches an internal temperature of 145°F and vegetables are tender, about 30 min. Let stand for 10 min.
  4. Drizzle vinegar over vegetables and serve with sliced pork.

355 cal, 15 g fat (3 g saturated), 30 g protein, 28 g carb, 15 g sugar, 4 g fiber, 438 mg sodium, 75 mg cholesterol per serving

This recipe originally appeared in the September 2015 issue of Dr. Oz The Good Life.

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