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Balsamic Glazed Pork Tenderloin with Roasted Root Vegetables

Balsamic Glazed Pork Tenderloin with Roasted Root Vegetables

Dinner
Prep Time
20min
Cook Time
45min
Servings
2
Calories
420
Chef's Note

For the most tender pork, be careful not to overcook it. Remove it from the oven when it reaches 145°F and allow it to rest, which will let the juices redistribute. If you don't have all the root vegetables listed, feel free to substitute with what you have on hand - turnips, butternut squash, or regular potatoes all work well in this dish.

Tags
balanced meal
weeknight dinner
roasted
pork
Ingredients

  • 1 pound pork tenderloin

  • 1/4 cup balsamic vinegar

  • 2 tablespoons honey

  • 1 tablespoon Dijon mustard

  • 2 cloves, minced garlic

  • 1 tablespoon, chopped fresh rosemary

  • 2 medium, peeled and cut into 1-inch chunks carrots

  • 2 medium, peeled and cut into 1-inch chunks parsnips

  • 1 medium, peeled and cut into 1-inch chunks sweet potato

  • 1 medium, cut into wedges red onion

  • 2 tablespoons olive oil

  • 1 teaspoon, divided salt

  • 1/2 teaspoon, divided black pepper

  • 1/2 teaspoon dried thyme

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, and chopped rosemary to make the glaze.

  • 3

    Pat the pork tenderloin dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

  • 4

    Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.

  • 5

    Brush half of the balsamic glaze over the seared pork tenderloin, reserving the rest for later.

  • 6

    In a large bowl, toss the carrots, parsnips, sweet potato, and red onion with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dried thyme.

  • 7

    Arrange the vegetables around the pork in the skillet (or transfer everything to a roasting pan if your skillet isn't large enough).

  • 8

    Roast in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.

  • 9

    During the last 5 minutes of cooking, brush the remaining balsamic glaze over the pork.

  • 10

    Remove from oven and let the pork rest for 5-10 minutes before slicing.

  • 11

    Serve the sliced pork tenderloin with the roasted vegetables.

Nutrition Information (per serving)
420
Calories
35g
Protein
38g
Carbs
15g
Fat
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