Balsamic Glazed Pork Tenderloin with Roasted Vegetables
25min
45min
6
385
Chef's Note
For your vegetarian guests, you can prepare portobello mushroom 'steaks' using the same balsamic marinade as the pork. Marinate 4 large portobello caps and roast them alongside the vegetables for about 20 minutes. The mushrooms will absorb the marinade beautifully and provide a meaty texture and flavor that pairs perfectly with the roasted vegetables and balsamic glaze.
Tags
Ingredients
2 pounds pork tenderloin
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
4 cloves, minced garlic
2 sprigs, chopped fresh rosemary
2 sprigs, leaves only fresh thyme
3 tablespoons, divided olive oil
1 teaspoon, divided salt
1/2 teaspoon, divided black pepper
2 large, cut into chunks red bell peppers
1 large, cut into chunks yellow bell peppers
1 large, cut into wedges red onion
2 medium, sliced into half-moons zucchini
2 medium, sliced into half-moons yellow squash
1 pound, halved baby potatoes
4 large, sliced portobello mushrooms
1/4 cup balsamic glaze (store-bought or reduced balsamic vinegar)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line two large 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, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the marinade.
- 3
Place the pork tenderloin in a large zip-top bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 15 minutes (or up to 4 hours for more flavor).
- 4
Meanwhile, in a large bowl, combine the bell peppers, red onion, zucchini, yellow squash, baby potatoes, and 2 tablespoons of olive oil. Add the remaining 2 minced garlic cloves, chopped rosemary, thyme leaves, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until all vegetables are evenly coated.
- 5
Spread the vegetables evenly on the prepared baking sheets, keeping the potatoes on one side as they may need longer to cook.
- 6
Remove the pork from the marinade (reserve the marinade) and place it on a rack set over one of the baking sheets with vegetables.
- 7
Place both baking sheets in the oven. Roast for 25 minutes, then remove the sheet with the pork and check the internal temperature. The pork should reach 145°F (63°C).
- 8
While the pork is roasting, pour the reserved marinade into a small saucepan. Add the remaining 1/4 cup of balsamic vinegar and 1 tablespoon of honey. Bring to a simmer over medium heat and cook for about 5-7 minutes until reduced and slightly thickened.
- 9
Once the pork reaches the proper temperature, remove it from the oven and let it rest for 10 minutes before slicing.
- 10
Continue roasting the vegetables until they are tender and caramelized, about 10-15 more minutes. Add the sliced portobello mushrooms to the baking sheet for the last 10 minutes of cooking.
- 11
Slice the pork tenderloin into medallions and arrange on a serving platter with the roasted vegetables.
- 12
Drizzle the reduced balsamic glaze over the pork and vegetables, or serve it on the side as a dipping sauce.
Nutrition Information (per serving)
385
28g
32g
15g
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