Here’s a nice and easy meal that can be made frugally and in less than an hour. You will need:
2 pork tenderloins
1 medium butternut squash
4 sweet potatoes
Salt & Pepper
Dried oregano leaves
1/4 cup chicken stock
2 tablespoons Balsamic vinegar
1 tablespoon Worcestershire Sauce
Preheat the oven at 400 degrees. Peel and seed the squash. Cut it into slices. Place in an oven proof baking dish (in a single layer), drizzle with olive oil, season with salt & pepper and place in the oven. Roast for 30 to 40 minutes or until cooked through and browned.
Scrub the sweet potatoes and slice into rounds. Place in an oven proof baking dish (in a single layer), drizzle with olive oil, season with salt & pepper and place in the oven. Roast for 30 to 40 minutes or until cooked through and browned. Go ahead and use the same oven – unless you are lucky enough to have two! Cook both at the same time! You might have to switch the pans if the are cooking unevenly.
Heat a large skillet with olive oil. Generously season the pork with salt and pepper. Crust it with oregano leaves. Place the pork in the pan when it is hot. Cook one side until browned and flip over. Continue doing this four or five times.
Mix the stock with the Worcestershire and the vinegar. Pour over the pork a tablespoon at a time, scraping the bottom of the pan. Add the liquid gradually until it is mostly evaporated and thickened.
Remove the pork from the pan and cut into medallions and return to the pan.
Cook for two minutes and flip. Cook for another two minutes. Serve with the roasted squash and sweet potatoes and a green salad.