Pan-Seared Honey-Glazed Pork Tenderloin with Roasted Butternut Squash and Sage Brown Butter

Preheat oven to 425°F (220°C).

Peel the butternut squash, remove seeds, and cut into 1-inch cubes. Place on a baking sheet, drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss to coat evenly.

Arrange squash in a single layer and roast for 25-30 minutes, turning halfway through, until tender and caramelized on the edges.

While squash is roasting, prepare the pork. Pat tenderloin dry with paper towels and season all over with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Mince 2 garlic cloves and set aside. Mince 6 sage leaves and set aside, keeping the remaining 6 whole for the brown butter.

In a small bowl, whisk together honey, apple cider vinegar, Dijon mustard, and minced garlic to make the glaze.

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.

Add the pork tenderloin to the hot skillet and sear for 3-4 minutes per side until golden brown all around, creating a good fond on the pan.

Brush the tenderloin with half of the honey glaze mixture and transfer the skillet to the oven. Roast for 12-15 minutes, or until the internal temperature reaches 145°F (63°C).

Remove pork from the oven, transfer to a cutting board, brush with remaining glaze, and let rest for 10 minutes before slicing.

While the pork is resting, make the sage brown butter. Wipe out the skillet (carefully, as it will be hot) and return to medium heat.

Add 4 tablespoons butter to the skillet. Once melted, add the remaining 6 whole sage leaves and cook for 3-4 minutes, swirling occasionally, until the butter turns golden brown and smells nutty. Remove from heat immediately to prevent burning.

Remove the crispy sage leaves and set aside for garnish.

Return the skillet to medium heat and add the chicken broth, scraping up the browned bits from the bottom of the pan with a wooden spoon.

Add the thyme sprigs and simmer for 3-4 minutes until slightly reduced. Remove thyme sprigs.

Slice the rested pork tenderloin into 1/2-inch medallions.

Serve pork medallions with the roasted butternut squash, drizzle with the pan sauce and sage brown butter, and garnish with the crispy sage leaves.