Balsamic Glazed Pork Tenderloin with Roasted Root Vegetables
20min
40min
1
520
Chef's Note
For the most tender pork, be sure not to overcook it. Remove it from the oven when it reaches 140-145°F as it will continue cooking while resting. The root vegetables can be prepped a day ahead and stored in water in the refrigerator to save time on a busy weeknight.
Tags
Ingredients
8 oz pork tenderloin
3 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
2 cloves, minced garlic
1 tsp, chopped fresh rosemary
1 tsp, chopped fresh thyme
2 medium, peeled and cut into 1-inch pieces carrots
1 medium, peeled and cut into 1-inch pieces parsnips
1/2 medium, peeled and cut into 1-inch pieces sweet potato
1/4 medium, cut into wedges red onion
2 tbsp, divided olive oil
1/2 tsp, divided salt
1/4 tsp, divided black pepper
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
In a small bowl, whisk together 2 tbsp balsamic vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1 minced garlic clove, 1/2 tsp chopped rosemary, and 1/2 tsp chopped thyme. Set aside.
- 3
Pat the pork tenderloin dry with paper towels and season with 1/4 tsp salt and 1/8 tsp black pepper.
- 4
Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 6-8 minutes total.
- 5
While the pork is searing, toss the carrots, parsnips, sweet potato, and red onion with 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp chopped rosemary, 1/2 tsp chopped thyme, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl.
- 6
Transfer the vegetables to a baking sheet lined with parchment paper and spread them out in a single layer.
- 7
Brush the seared pork tenderloin with half of the balsamic glaze mixture.
- 8
Place both the skillet with the pork and the baking sheet with vegetables in the preheated oven.
- 9
Roast the vegetables for about 25-30 minutes, tossing halfway through, until tender and caramelized.
- 10
Roast the pork for about 15-18 minutes, or until an instant-read thermometer inserted into the thickest part registers 145°F (63°C).
- 11
During the last 5 minutes of cooking, brush the pork with the remaining balsamic glaze.
- 12
Remove the pork from the oven and let it rest for 5 minutes before slicing.
- 13
While the pork is resting, heat the remaining 1 tbsp balsamic vinegar in a small saucepan until slightly reduced, about 2 minutes, to create a drizzling sauce.
- 14
Slice the pork tenderloin and serve with the roasted root vegetables. Drizzle with the reduced balsamic sauce.
Nutrition Information (per serving)
520
35g
45g
22g
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