Pork Tenderloin with Brown Butter and Roasted Vegetables

browned butter pork5
Dan here today.  Thanks to years of culinary training, by which I mean years of watching Top Chef and the Food Network, I have come to the conclusion that a true chef can improvise using the ingredients at hand to create a delicious dish without needing a recipe.  Occasionally, I can do the same thing, although oftentimes it involved combining two or three Real Simple recipes in a slightly different way.  Such was the case last week when I was trying to figure out what to do for dinner.  I had a pork tenderloin, a butternut squash, and a bag of potatoes lying around the house, and it occurred to me that the brown butter and sage sauce from this recipe might go well with some sauteed pork medallions and roasted vegetables.  As it turned out, the brown butter did go well, particularly with the roasted squash, although you could probably just roast the sage leaves with the veggies and season the tenderloin with a few herbs to get a lower calorie version.  Anyway, here is the recipe I came up with.
browned butter pork7
1 lbs pork tenderloin
6 Tbsp butter
Handful of fresh sage leaves
1 medium butternut squash, peeled and cubed
1 lb potatoes, peeled and cubed
1 1/2 tsp rosemary
1 1/2 tsp salt
3 Tbsp olive oil

1.  Preheat oven to 425 deg F.
2.  Toss the squash and potatoes with the rosemary, salt, and oil.  Roast for 45 min.
3.  When the veggies are almost done, melt 1 tbsp butter in a large skillet over medium heat.  Slice the pork into half-inch thick medallions and cook for about 3 minutes on a side or until done.
4.  Remove the pork from the pan.  Add the remaining 5 tbsp of butter and the sage leaves.  Cook until the butter stops foaming (about 5 min.), then drizzle over the pork and veggies.