Balsamic Glazed Pork Tenderloin with Roasted Sweet Potatoes
20min
45min
2
420
Chef's Note
For the most tender results, remove the pork from the oven when it reaches 140°F and let it rest - it will continue cooking to the safe temperature of 145°F. This prevents overcooking and keeps the meat juicy. If you have time, marinating the pork in some of the balsamic mixture for 2-4 hours before cooking will enhance the flavor even more.
Tags
Ingredients
1 pound pork tenderloin
2 medium sweet potatoes
1/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 cloves, minced garlic
1 tablespoon, chopped fresh rosemary
3 tablespoons, divided olive oil
1 teaspoon, divided salt
1/2 teaspoon, divided black pepper
1 teaspoon, chopped fresh thyme
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Peel sweet potatoes and cut into 1-inch cubes. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and fresh thyme. Spread on a baking sheet.
- 3
In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, and chopped rosemary to make the glaze.
- 4
Season the pork tenderloin with remaining salt and pepper. Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat.
- 5
Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
- 6
Brush half of the balsamic glaze over the pork, then place the skillet in the oven along with the sweet potatoes.
- 7
Roast for 15 minutes, then brush the remaining glaze over the pork.
- 8
Continue roasting for another 10-15 minutes or until pork reaches an internal temperature of 145°F (63°C) and sweet potatoes are tender.
- 9
Remove from oven and let the pork rest for 5-10 minutes before slicing.
- 10
Serve sliced pork tenderloin with roasted sweet potatoes, drizzling any remaining pan juices over the top.
Nutrition Information (per serving)
420
35g
38g
15g
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