adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sheet Pan Balsamic Pork Tenderloin with Rainbow Vegetables
0 Likes
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Roasted pork tenderloin with colorful carrots and butternut squash on a sheet pan - delicious and simple!
Ingredients:
  • 4 tablespoons olive oil, divided
  • 2 dates, pitted and chopped, or to taste
  • 3 tablespoons white balsamic vinegar
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon sliced garlic
  • 1 teaspoon salt, or to taste
  • 0.5 teaspoon freshly ground black pepper, or to taste
  • 6 cups 1/2-inch x 2-inch rainbow carrot sticks
  • 4 cups 1/2-inch x 2-inch peeled, seeded butternut squash chunks
  • 0.5 red onion, sliced lengthwise
  • 2 (1 1/4 pound) pork tenderloins
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C) and prepare a sheet pan with parchment paper or foil for easy cleanup.
  • In a blender or small food processor, combine 2 tablespoons olive oil, dates, vinegar, rosemary, garlic, salt, and pepper. Pulse to mix well, then puree until smooth for about 1 minute. Set aside 2 tablespoons of the mixture for later use.
  • Mix vibrant rainbow carrots, sweet butternut squash, and pungent red onion in a spacious bowl. Coat gently with a flavorful balsamic dressing, then transfer the medley to the baking sheet.
  • Roast uncovered vegetables in a preheated oven for 20 minutes.
  • Pat dry the tenderloins with paper towels. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the tenderloins in the skillet until they are golden brown on each side, approximately 2 minutes per side.
  • Mix the vegetables gently then place the tenderloins on top of them. Brush each tenderloin with 1 tablespoon of the balsamic mixture and put the sheet pan back in the oven.
  • Roast uncovered for about 20 minutes until vegetables are tender and pork is slightly pink in the center. Make sure the meat reaches an internal temperature of at least 145 degrees F (63 degrees C).
  • Drizzle remaining 1 tablespoon of olive oil over vegetables and tenderloins.

Similar Recipes