Ingredients:
- ROASTED PORK TENDERLOIN:
- 1 lb. pork tenderloin, patted dry
- 1 Tbsp. olive oil
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- FALL HARVEST SALAD:
- 1 medium (about 2 1/2-lb.) butternut squash, peeled, seeded, and cut into 1-inch cubes (about 5 cups)
- 5 Tbsp. olive oil, divided
- 1 1/4 tsp. kosher salt, divided
- 3/4 tsp. black pepper, divided, plus more for garnish
- 2 Tbsp. white wine vinegar
