INGREDIENTS
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2 teaspoons chopped fresh rosemary leaves
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2 teaspoons chopped fresh sage leaves
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1 teaspoon salt
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1/4 teaspoon pepper
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1 pork tenderloin (1 to 1 1/4 lb)
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3 tablespoons olive oil
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1 medium butternut squash, peeled, cut into 2-inch pieces (about 2 lb)
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1 medium sweet onion, cut into 1/2-inch wedges
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1 large apple, unpeeled, cut into 12 wedges