Pork Tenderloin with sauce, Butternut Squash Risotto, and Roasted Butternut Squash

For the pork tenderloin, I heated a skillet and got it hot to sear the four sides of the pork tenderloin.  About a minute a side, then I put it in a baking dish and in the oven at 400 degF and let it cook for about 45 minutes.  With the skillet, I added half a large sweet yellow onion, chopped small, and sauteed until clear.  Once the onion was cooked I added chicken stock and left the skillet on medium to reduce into a sauce for the pork tenderloin.  For the butternut squash risotto, I sauteed half a large sweet yellow onion, chopped small, in some olive oil until clear, then added a cup of arborio rice to coat the outside of the rice in the oil.  Once coated, I added chicken stock and the small cubes of butternut squash and continued to cook like a risotto, slowly adding stock until tender and creamy.  For the roasted butternut squash, I cubed half a butternut squash into one inch by one inch pieces.  I coated the pieces in olive oil, melted butter, and melted brown sugar and tossed.  This went into the oven for about 20 minutes at 350 degF.