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Balsamic Glazed Pork Tenderloin with Roasted Vegetables

Balsamic Glazed Pork Tenderloin with Roasted Vegetables

Dinner
Prep Time
10min
Cook Time
20min
Servings
2
Calories
1000
Chef's Note

For maximum flavor, you can marinate the pork in the balsamic glaze for up to 4 hours before cooking. If you're short on time, the quick marinade in this recipe still delivers excellent results. For a more caramelized exterior on the vegetables, broil them for the final 2 minutes of cooking.

Tags
high-protein
quick
pork
roasted
dinner
weeknight
gluten-free
dairy-free
Ingredients

  • 1.5 pounds pork tenderloin

  • 1/4 cup balsamic vinegar

  • 2 tablespoons honey

  • 1 tablespoon Dijon mustard

  • 3 cloves garlic

  • 1 tablespoon rosemary

  • 12 ounces baby potatoes

  • 8 ounces carrots

  • 2 medium bell peppers

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, and 2 minced garlic cloves to create the glaze.

  • 3

    Season the 1.5 pound pork tenderloin with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon chopped rosemary. Place in a shallow dish and pour half the glaze over it, turning to coat. Reserve the remaining glaze.

  • 4

    Cut 12 ounces baby potatoes in half, slice 8 ounces carrots into 1/2-inch pieces, and cut 2 bell peppers into 1-inch chunks.

  • 5

    Toss the vegetables with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 minced garlic clove. Spread on the prepared baking sheet.

  • 6

    Heat an oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2 minutes on each side until browned.

  • 7

    Transfer the skillet with pork to the oven and place the baking sheet with vegetables on a separate rack. Roast both for 15-18 minutes, until pork reaches an internal temperature of 145°F and vegetables are tender.

  • 8

    Remove pork from oven and let rest for 5 minutes before slicing. Brush with the reserved glaze.

  • 9

    Serve sliced pork tenderloin with roasted vegetables.

Nutrition Information (per serving)
1000
Calories
113g
Protein
75g
Carbs
28g
Fat
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