Herb-Roasted Pork Tenderloin with Caramelized Vegetables
25min
45min
4
425
Chef's Note
For the juiciest pork tenderloin, remove it from the oven when the internal temperature reaches 140-145°F and allow it to rest. The temperature will continue to rise a few degrees during resting, resulting in perfectly cooked, tender meat. If you don't have a meat thermometer, this is a worthwhile investment for consistently perfect results.
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Ingredients
1.5 lbs pork tenderloin
3 tbsp olive oil
2 tbsp fresh rosemary
2 tbsp fresh thyme
4 cloves garlic
2 tbsp Dijon mustard
1 tbsp honey
1.5 tsp salt
1 tsp black pepper
3 medium carrots
2 medium parsnips
1 large red onion
12 oz Brussels sprouts
2 tbsp balsamic vinegar
1 tbsp maple syrup
1/4 cup chicken broth
1 tbsp unsalted butter
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
In a small bowl, mix 2 tbsp olive oil with chopped rosemary, thyme, minced garlic, Dijon mustard, honey, 1 tsp salt, and 1/2 tsp black pepper.
- 3
Pat the pork tenderloin dry with paper towels. Rub the herb mixture all over the pork, ensuring it's well coated. Let marinate at room temperature for 15 minutes.
- 4
Meanwhile, in a large roasting pan, toss carrots, parsnips, red onion, and Brussels sprouts with the remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper.
- 5
Arrange the vegetables around the edges of the roasting pan and place the marinated pork tenderloin in the center.
- 6
Roast in the preheated oven for 25 minutes, then remove and check the pork's internal temperature. It should register around 135°F (57°C).
- 7
While checking the pork, stir the vegetables to ensure even caramelization.
- 8
Return to the oven for another 5-10 minutes, until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and caramelized.
- 9
Transfer the pork to a cutting board, tent loosely with foil, and let rest for 10 minutes.
- 10
While the pork is resting, transfer the vegetables to a serving platter and keep warm.
- 11
Place the roasting pan on the stovetop over medium heat. Add balsamic vinegar and maple syrup, scraping up any browned bits from the bottom of the pan.
- 12
Add 1/4 cup chicken broth and simmer for 2-3 minutes until slightly reduced.
- 13
Whisk in 1 tbsp butter until melted and sauce is glossy. Season with salt and pepper to taste.
- 14
Slice the pork tenderloin into 1/2-inch medallions and arrange over the vegetables on the serving platter.
- 15
Drizzle the balsamic sauce over the pork and vegetables before serving.
Nutrition Information (per serving)
425
35g
28g
18g
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