Roast Pork with Squash, Asparagus, and Red Bell Pepper

And who says eating Paleo is boring!? Last week I got the Martha Stewart, Everyday Food magazine in the mail. Little did I know it came free with the subscription that Rick’s parents gave me for Christmas. The thought of throwing it away crossed my mind because I assumed there would be no recipes in there that would be Paleo-friendly. Wow, I was proven wrong! I tore out four different recipes that could all be tweaked here and there.

Last night, I made the roast pork with squash and onion recipe (minus the onions because Rick doesn’t like them) and tailored it to fit what I had in the fridge.

What you need/what I used:
-1/2 butternut squash, peeled, quartered, seeded, and cut into slices or big cubes
-asparagus (how ever much your heart desires) cut into pieces
-1 red bell pepper
-2 tsp. olive oil
-sea salt, pepper, basil, and dried oregano
-2 pork tenderloins
-1 orange, halved

1. Preheat oven to 425 degrees. On a rimmed baking sheet toss together squash, asparagus, and bell pepper. Spray with organic olive oil pam (a generous coating) and season with sea salt, pepper, and basil. Roast 10 minutes.

2. Meanwhile, season pork generously with sea salt and pepper; sprinkle (I like to pronounce it sprankle) with oregano. In a large skillet, heat 2 tsp olive oil over medium heat. Cook pork until golden brown on both sides (about 8-10 minutes). Nestle pork among vegetables on sheet; roast until vegetables are tender and pork is cooked through (about 15-20minuets).

3. DON’T SKIP THIS PART! Remove pan from oven, cut the orange in half and squeeze half the orange over the pork and veggies. Let cool a bit and serve.

4. ENJOY 🙂