Not Just For Pancakes Anymore!

I found this delicious recipe for Maple Sage Roasted Pork Tenderloin in the November 2008 Cooking Light. I immediately dog-eared the page because I knew I wanted to try it out! I diced up some butternut squash I got on MAYJAH sale at my Farmer's Marketing (Holler at 5lbs for $1!!) and baked them with the pork, roasted some asparagus with garlic and popped an Uncle Ben's in the microwave for 90 seconds and had a DELICIOUS and super healthy meal!

Maple Sage Roasted Pork Tenderloin
Recipe adapted from Cooking Light
Ingredients:
- 1 tblsp maple syrup
- 1 tsp chopped fresh sage (I only had dried...still yum!)
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 (1-lb) pork tenderloin, trimmed of fat
- Cooking spray

Combine first 5 ingredients in a large zip-top plastic bag; seal and turn to coat. Marinate in refrigerator 30 minutes.

Bake at 400° for 25 minutes or until a thermometer registers 155°. Cover loosely with foil. Let stand 10 minutes before slicing.

The recipe calls for the pork to be baked on a flat baking sheet covered with foil. Since I cooked the butternut squash along with the pork, I baked mine in a casserole dish. Also, after consulting with my mom, I decided to bake mine at 375° for about 35 minutes. This was definitely the most tender my pork had EVER come out...YUM! SO DELICIOUS!

A close up of the pork...