Balsamic Pork Tenderloin in Oven with Fall Veggies

Balsamic Pork Tenderloin in Oven with Fall Veggies

A spot on family dinner on the table in 35 minutes.
4 Servings

Balsamic Pork Tenderloin in Oven — This sheet pan dinner is packed with flavor with sticky pork tenderloin coated in a finger-licking rosemary balsamic sauce, and packed with healthy veggies like Brussels sprouts and butternut squash! A spot on family dinner on the table in 35 minutes. 

Roasted Pork Tenderloin in Oven

Ingredients list for the Balsamic Pork Tenderloin in Oven

  • 1 pork tenderloin 
  • 1 pound (450g) brussel sprouts, rinsed and halved
  • 1/2 butternut squash, peeled, seeded and diced
  • Parmesan, for garnish
  • Fresh chopped parsley, for garnish
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The balsamic rosemary sauce

  • 1/4 cup (60ml) Olive Oil
  • 1/4 cup (60ml) Balsamic Vinegar
  • 8 garlic cloves, peeled, de-germed
  • 1/2 cup (120ml) fresh rosemary leaves
  • 1 teaspoon Italian seasoning
  • Salt and fresh ground pepper, to taste
  • 1/2 bouillon cube, crumbled (optional)
  • 1 tablespoon honey
  • 1 tablespoon hot sauce of your choice (we used Sriracha)

cook pork tenderloin in oven

pork tenderloin oven roasted

Roasted Pork Tenderloin with Rosemary Balsamic Sauce— Packed with flavor with sticky pork tenderloin coated in a finger-licking rosemary balsamic sauce. A spot on family dinner on the table in 35 minutes.

Roasted Pork Tenderloin with Rosemary Balsamic Sauce— Packed with flavor with sticky pork tenderloin coated in a finger-licking rosemary balsamic sauce. A spot on family dinner on the table in 35 minutes.

Roasted Pork Tenderloin with Rosemary Balsamic Sauce— Packed with flavor with sticky pork tenderloin coated in a finger-licking rosemary balsamic sauce. A spot on family dinner on the table in 35 minutes.

Roasted Pork Tenderloin with Rosemary Balsamic Sauce— Packed with flavor with sticky pork tenderloin coated in a finger-licking rosemary balsamic sauce. A spot on family dinner on the table in 35 minutes.

Directions

1. Preheat the oven to 450˚F (230°C). Season pork tenderloin with salt and pepper. 

2. In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, Italian seasoning, honey, hot sauce, crumbled bouillon cube and pepper. Pulse until the marinade is emulsified and has a syrupy consistency. Transfer the sauce in a bowl or jar.

3. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the tenderloin and cook, turning frequently, until brown on all sides, about 10-12 minutes.

4. In the meantime, line a sheet pan with parchment paper. Spread halved Brussels sprouts and diced butternut, season with salt and pepper ad toss with a tablespoon olive oil. Push veggies on a side to make room for the tenderloin.

5. Once browned, transfer the pork tenderloin onto the sheet pan. Baste thoroughly the tenderloin with half the balsamic sauce and quick drizzle Brussels sprouts. Roast in the oven for 12-15 minutes, or until pork is done and Brussels sprouts are nicely browned.

5. Cut the tenderloin into thick 1/2-inch slices and serve with the other half of balsamic sauce over the top. Sprinkle the roasted Brussels sprouts with Parmesan. Garnish the whole dish with fresh chopped parsley. Enjoy!

Balsamic Pork Tenderloin in Oven — Packed with flavor with sticky pork tenderloin coated in a finger-licking rosemary balsamic sauce. A spot on family dinner on the table in 35 minutes.
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