Roasted Pork Tenderloin with Autumn Veggies

Ingredients

• 1.5 lbs pork tenderloin, trimmed of excess fat
• 1 lb brussels sprouts, trimmed and halved
• 1 lb butternut squash, peeled, seeded, and cubed
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 2 tsp rosemary, fresh, chopped

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   In a large roasting pan, toss the brussels sprouts and butternut squash with 2 tablespoons of olive oil, salt, and pepper.