Balsamic Glazed Pork Tenderloin with Roasted Vegetables
25min
45min
5
425
Chef's Note
For the most tender results, don't overcook the pork - remove it from the oven when it reaches 140°F and let it rest to reach the safe temperature of 145°F. The two-stage roasting ensures that harder vegetables like potatoes and carrots get extra cooking time while preventing softer vegetables from becoming mushy. If you have time, marinate the pork for up to 8 hours for even more flavor.
Tags
Ingredients
2 pounds pork tenderloin
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
3 cloves, minced garlic
2 sprigs, chopped fresh rosemary
2 sprigs, leaves only fresh thyme
3 tablespoons, divided olive oil
1 tablespoon, divided kosher salt
1 teaspoon, divided black pepper
2 medium, cut into 1-inch pieces red bell pepper
1 medium, cut into 1-inch pieces yellow bell pepper
1 large, cut into wedges red onion
1 pound, halved baby potatoes
3 medium, peeled and cut into 2-inch pieces carrots
2 medium, cut into 1-inch half moons zucchini
Instructions
- 1
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- 2
In a medium bowl, whisk together 1/4 cup of balsamic vinegar, 2 tablespoons of honey, 2 tablespoons of Dijon mustard, 2 minced garlic cloves, 1 tablespoon of olive oil, 1 teaspoon of chopped rosemary, 1 teaspoon of thyme leaves, 1/2 tablespoon of kosher salt, and 1/2 teaspoon of black pepper to create the marinade.
- 3
Place the pork tenderloins in a large ziplock bag or shallow dish and pour in 3/4 of the marinade. Reserve the remaining marinade for the glaze. Seal the bag or cover the dish and refrigerate for at least 15 minutes (or up to 4 hours for more flavor).
- 4
In a large bowl, toss the potatoes and carrots with 1 tablespoon of olive oil, 1/4 tablespoon of salt, and 1/4 teaspoon of pepper. Spread them on one of the prepared baking sheets.
- 5
In the same bowl, toss the bell peppers, red onion, and zucchini with the remaining 1 tablespoon of olive oil, 1/4 tablespoon of salt, and 1/4 teaspoon of pepper. Spread on the second baking sheet.
- 6
Place the sheet with potatoes and carrots in the oven and roast for 15 minutes.
- 7
Remove the pork from the marinade and pat dry with paper towels. Heat a large oven-safe skillet over medium-high heat. Add the pork tenderloins and sear on all sides until browned, about 3-4 minutes per side.
- 8
Add the sheet with bell peppers, onions, and zucchini to the oven. Transfer the seared pork to the oven (either on a baking sheet or in the oven-safe skillet). Roast everything for about 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and caramelized.
- 9
While the pork and vegetables are roasting, make the balsamic glaze. In a small saucepan, combine the reserved marinade with the remaining 1/4 cup of balsamic vinegar and 1 tablespoon of honey. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced and slightly thickened, about 5-7 minutes.
- 10
Remove the pork from the oven and let it rest for 5 minutes before slicing. Drizzle the balsamic glaze over the sliced pork.
- 11
Combine all the roasted vegetables and sprinkle with the remaining chopped rosemary and thyme. Serve the sliced pork with the roasted vegetables and additional glaze on the side.
Nutrition Information (per serving)
425
35g
32g
16g
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