Name: Sheet Pan Balsamic Pork Tenderloin with Rainbow Vegetables
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Olive oil, divided - 4 tablespoons; Dates, pitted and chopped, or to taste - 2; White balsamic vinegar - 3 tablespoons; Minced fresh rosemary - 2 teaspoons; Sliced garlic - 1 teaspoon; Salt, or to taste - 1 teaspoon; Freshly ground black pepper, or to taste - ½ teaspoon; 1/2-inch x 2-inch rainbow carrot sticks - 6 cups; 1/2-inch x 2-inch peeled, seeded butternut squash chunks - 4 cups; Red onion, sliced lengthwise - ½; Pork tenderloins - 2 (1 1/4 pound)

Ingredients for - Sheet Pan Balsamic Pork Tenderloin with Rainbow Vegetables

1. Olive oil, divided 4 tablespoons

2. Dates, pitted and chopped, or to taste 2

3. White balsamic vinegar 3 tablespoons

4. Minced fresh rosemary 2 teaspoons

5. Sliced garlic 1 teaspoon

6. Salt, or to taste 1 teaspoon

7. Freshly ground black pepper, or to taste ½ teaspoon

8. 1/2-inch x 2-inch rainbow carrot sticks 6 cups

9. 1/2-inch x 2-inch peeled, seeded butternut squash chunks 4 cups

10. Red onion, sliced lengthwise ½

11. Pork tenderloins 2 (1 1/4 pound)

How to cook deliciously - Sheet Pan Balsamic Pork Tenderloin with Rainbow Vegetables

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper or foil.

2 . Stage

Place 2 tablespoons olive oil, dates, vinegar, rosemary, garlic, salt, and pepper in a blender or small food processor. Pulse several times to mix, then puree until smooth, about 1 minute. Reserve 2 tablespoons of the mixture for later use.

3 . Stage

Combine rainbow carrots, butternut squash, and red onion in a large bowl. Toss with balsamic mixture, and place on the prepared sheet pan.

4 . Stage

Roast vegetables, uncovered in the preheated oven for 20 minutes.

5 . Stage

Meanwhile, blot tenderloins with paper towels. Heat 1 tablespoon oil in a large skillet over medium-high heat. Place tenderloins in skillet and cook until lightly browned, about 2 minutes per side.

6 . Stage

Stir vegetables; nestle tenderloins into vegetables. Brush each tenderloin with 1 tablespoon reserved balsamic mixture and return the sheet pan to the oven.

7 . Stage

Roast, uncovered, until vegetables are tender and pork is slightly pink in the center, about 20 minutes. The internal temperature of the meat should read at least 145 degrees F (63 degrees C).

8 . Stage

Drizzle vegetables and tenderloins with remaining 1 tablespoon olive oil.