Spiced Pork Tenderloin with Roasted Butternut Squash and Apple-Rosemary Salsa

Ingredients:

• 1 (1.5 lb) boneless pork tenderloin
• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cinnamon
• Salt and freshly ground black pepper to taste
• For the Apple-Rosemary Salsa:
• 1 apple, cored and diced
• ½ cup fresh rosemary leaves, chopped
• ¼ cup red onion, finely chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, cumin, paprika, cinnamon, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. While the squash roasts, pat pork tenderloin dry and season generously with salt and pepper. Heat remaining 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear pork tenderloin on all sides for 2-3 minutes per side.
3. Transfer skillet to preheated oven and roast pork tenderloin for 15-20 minutes, or until internal temperature reaches 145°F (63°C). Let pork rest for 10 minutes before slicing.
4. In a medium bowl, combine diced apple, rosemary, red onion, lime juice, and olive oil for the salsa. Stir gently to combine.
5. Slice pork tenderloin against the grain and serve alongside roasted butternut squash and top with apple-rosemary salsa.

Enjoy!