Sheet Pan Pork Tenderloin with Broccoli and Butternut Squash

This light, flavorful dinner gives the Humble skillet an excellent taste and texture. Juicy baked pork tenderloin is covered with a nice herb glaze, and its delicious creamy tarragon-mustard sauce goes well with pumpkin oil and baked broccoli florets. Sweet baked squash goes well with savory baked broccoli, and the meat is perfect with a little sauce. Pork tenderloins usually come in two packs, so freeze one for later or double-size the recipe for more guests. Do not forget to preheat the oven with a baking tray with sides inside — so the tenderloin will get a pleasant blush before the vegetables get on the baking sheet.
Preheat the grill to high heat and place the middle rack of the oven 6 inches away from the heat. Rub the pork tenderloin with 1 tablespoon of olive oil and season on all sides with thyme, 1 teaspoon of salt and 1/2 teaspoon of pepper. Place on a side-lined baking sheet and bake in the preheated oven until golden brown, about 5 minutes on each side. Remove from the oven and reduce the oven temperature to 450 °F.Combine the broccoli, pumpkin, onion wedges, and remaining 1 1/2 tablespoons of olive oil, 1 1/2 teaspoons of salt, and 1/2 teaspoon of pepper in a medium bowl. Transfer the pork to one end of the baking sheet; place the vegetables and lemon halves in a single layer on the other end of the baking sheet. Bake at 450 ° F until the thermometer placed in the thickest part of the pork shows 140 ° F, 15 to 20 minutes.Transfer the pork to a cutting board and let stand for 5 minutes. Meanwhile, place the butter on a baking sheet and toss with the vegetables until the butter melts. Squeeze the baked lemon over the vegetables and stir to combine. Serve immediately.