Sheet Pan Pork Tenderloin With Broccoli And Butternut Squash

• 1 (1-lb.) pork tenderloin, trimmed
• 2 1/2 tablespoons olive oil, divided
• 1 tablespoon chopped fresh thyme
• 2 1/2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 6 cups fresh broccoli florets (from 2 medium heads broccoli)
• 4 pre-chopped fresh butternut squash
• 1 medium-size red onion, cut into 8 wedges
• 1 lemon, halved
• 2 tablespoons salted butter

1. Preheat broiler to HIGH, and position middle oven rack 6 inches from heat. Rub pork tenderloin with 1 tablespoon of the olive oil, and season on all sides with thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Place on a rimmed baking sheet, and broil in preheated oven until nicely browned, about 5 minutes on each side. Remove from oven, and reduce oven temperature to 450u0b0F.
2. Toss together broccoli, squash, onion wedges, and remaining 1 1/2 tablespoons olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Move pork to 1 end of the baking sheet; spread vegetables and lemon halves in a single layer on other end of baking sheet. Bake at 450u0b0F until a thermometer inserted in thickest part of pork registers 140u0b0F, 15 to 20 minutes.
3. Transfer pork to a cutting board, and let rest 5 minutes. Meanwhile, add butter to baking sheet, and toss with vegetables until butter melts. Squeeze baked lemon over vegetables, and stir. Serve immediately.

pork tenderloin, olive oil, thyme, kosher salt, black pepper, fresh broccoli, fresh butternut squash, red onion, lemon, butter

Taken from www.myrecipes.com/recipe/sheet-pan-pork-tenderloin-broccoli-butternut-squash (may not work)