Balsamic Glazed Pork Tenderloin with Rosemary Roasted Vegetables
20min
40min
4
420
Chef's Note
For the most tender pork, be careful not to overcook it. Remove it from the oven when it reaches 140°F and let it rest to reach the safe temperature of 145°F. The vegetables can be prepped a day ahead and stored in the refrigerator to save time on busy weeknights.
Tags
Ingredients
1.5 pounds pork tenderloin
1/3 cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
3 cloves, minced garlic
2 tablespoons, chopped, divided fresh rosemary
1 pound, halved baby potatoes
3 medium, cut into 2-inch pieces carrots
1 large, cut into 1-inch pieces red bell pepper
2 medium, cut into 1-inch half-moons zucchini
1 medium, cut into wedges red onion
3 tablespoons, divided 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 1/4 cup balsamic vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, 2 minced garlic cloves, and 1 tablespoon chopped rosemary.
- 3
Place pork tenderloin in a shallow dish and pour half of the balsamic mixture over it, turning to coat. Reserve the remaining mixture for glazing. Let marinate for 15 minutes while preparing vegetables.
- 4
In a large bowl, toss baby potatoes and carrots with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon dried thyme, and 1/2 tablespoon chopped rosemary.
- 5
Spread potatoes and carrots on a large rimmed baking sheet and roast for 15 minutes.
- 6
Meanwhile, in the same bowl, toss red bell pepper, zucchini, and red onion with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 tablespoon chopped rosemary.
- 7
Remove baking sheet from oven, add the pepper, zucchini, and onion mixture, and toss to combine.
- 8
Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil.
- 9
Remove pork from marinade (discard used marinade) and sear on all sides until browned, about 2-3 minutes per side.
- 10
Place the seared pork on top of the vegetables in the baking sheet and return to the oven.
- 11
Roast for 15-20 minutes or until pork reaches an internal temperature of 145°F (63°C) and vegetables are tender.
- 12
While the pork roasts, simmer the reserved balsamic mixture in a small saucepan over medium heat until reduced and slightly thickened, about 5 minutes.
- 13
Remove pork from oven and let rest for 5 minutes before slicing.
- 14
Slice the pork tenderloin into medallions and serve with the roasted vegetables, drizzling the reduced balsamic glaze over the top.
Nutrition Information (per serving)
420
35g
38g
15g
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