Fall Flavors for September: Roast Pork with Butternut Squash, Potatoes and Mushrooms

It's September, the temperature outside has dropped and Halloween costume stores are popping up across the area. Yes, fall is here and with it a bevy of delicious fall foods and flavors.

As I said last week, fall is one of my favorite seasons. I love the foods, the outdoors, college football and Halloween. I love the pumpkins, the apples and squash.

Getting back on track with my healthy lifestyle, I decided to try a recipe from Cooking Light magazine for roast pork tenderloin with butternut squash and potatoes. I added a few additional ingredients, including mushrooms, and was very pleased with the results.

To make this recipe you'll need the following:

• 2 cups baby bella mushrooms, sliced
• 2 cups small red potatoes, halved
• 2 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 1/2 teaspoons thyme
• 1 1/2 teaspoons sage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 small onion, sliced
• 1 pound pork tenderloin
• 1/4 cup dry sherry

Start by placing squash, potatoes and onion into 11-by-7 baking dish. Drizzle with 1 tablespoon olive oil. Add salt, pepper, sage and thyme. Mix vegetables until coated. Bake in a 425-degree oven for 15 minutes.

While vegetables roast, heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil to pan. Sprinkle pork with 1/2 teaspoon of salt. Add pork to the pan and saute for four minutes, flipping to brown each side.

Once vegetables are roasted, take out. Add the sherry and the mushrooms to the dish, stir. Place pork on top of the vegetables and place the dish back in the oven. Cook until the pork reaches 145 degrees (15-20 minutes). Remove pork from oven, let stand for five minutes. Slice and enjoy.

For step-by-step instructions, scroll through the gallery above.