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)

Sheet Pan Balsamic Pork Tenderloin with Rainbow Vegetables

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.