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.
- 1 pork tenderloin (about 1 ¼ lb)
- 4 sage leaves plus 2 tbsp. chopped sage
- ¾ tsp. coarse salt
- 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
- 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.
- 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.
- 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.
- 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.