Makes 4 servings.

1 pound pork tenderloin
2½ Tbsp. olive oil, divided
1 tsp. kosher salt, divided
½ tsp. black pepper, divided
1/2 tsp. garlic powder
½ tsp. ground sage
1 small Red Dog red kuri winter squash
1 bunch Red Dog mustard greens

Place large baking sheet in oven and preheat to 450°F. Brush pork with 1⁄2 tbsp oil. Combine 1⁄2 tsp salt, 1⁄4 tsp black pepper, garlic powder, and sage and rub evenly over all sides of pork.

Cut squash in half vertically. Scoop out and discard seeds and membranes. Cut squash into 12 wedges and place in large bowl. Drizzle squash with 1 Tbsp oil. Sprinkle with 3⁄8 tsp salt and remaining 1⁄4 tsp black pepper and toss well to coat.

Carefully remove hot baking sheet from oven. Arrange pork and squash on pan. Roast for 15 minutes.

Meanwhile, place mustard greens in bowl. Drizzle with remaining 1 Tbsp oil. Sprinkle with remaining 1⁄8 tsp salt and toss well to coat, massaging oil into leaves.

Remove pan from oven. Turn squash and pork over. Spread mustard greens over pork and squash. Roast until greens are crisp in parts, squash is tender, and instant-read thermometer inserted into thickest part of pork registers 145°F, 8 to 10 minutes. Transfer pork to cutting board and let rest for 5 minutes before slicing.