Balsamic Glazed Pork Tenderloin with Rosemary Roasted Potatoes

Preheat your oven to 400°F (200°C).

Wash and quarter the baby potatoes. Place them in a bowl and toss with 1 tbsp olive oil, 1 minced garlic clove, leaves from 1 sprig of rosemary (chopped), 1/2 tsp salt, and 1/4 tsp black pepper.

Spread the potatoes on one side of a baking sheet and roast for 15 minutes while you prepare the pork.

Pat the pork tenderloin dry with paper towels. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper.

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.

While the pork is searing, make the balsamic glaze by combining 3 tbsp balsamic vinegar, 1 tbsp honey, 1 tsp Dijon mustard, and 1 minced garlic clove in a small bowl.

Pour the balsamic mixture over the seared pork, turning to coat. Add the remaining rosemary sprig to the skillet.

Transfer the skillet with the pork to the oven (alongside the potatoes) and roast for 15-18 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

Remove both the pork and potatoes from the oven. Transfer the pork to a cutting board and let rest for 5 minutes.

While the pork rests, heat the butter in a small pan over medium heat. Add the cherry tomatoes and sauté for 2 minutes until they begin to burst.

Add the baby spinach and cook just until wilted, about 1 minute. Season with a pinch of salt and a squeeze of lemon juice.

Slice the pork tenderloin into medallions.

Serve the sliced pork with the balsamic glaze from the pan drizzled over top, alongside the rosemary roasted potatoes and sautéed spinach and tomatoes.