Sheet Pan Balsamic Pork Tenderloin with Rainbow Vegetables

Butternut squash, red onion, and rainbow carrots provide colour and flavour to pork tenderloins. If desired, garnish with fresh herbs. The meal is finished with a salad or green vegetable.

 Ingredients

•     Split into 4 tablespoons of olive oil

•     2 pitted and chopped dates, or as desired

•     White balsamic vinegar, 3 teaspoons

•     2 teaspoons freshly minced rosemary

•     1 tablespoon of minced garlic

•     1 salt shaker, or as desired

•     Black pepper, freshly ground, to taste, about a half teaspoon

•     6 cups of 1/2 inch by 2 inch multicoloured carrot sticks

•     4 cups 1/2-inch x 2-inch slices of peeled, seeded butternut squash

•     12 a lengthwise sliced red onion

•     Pork tenderloins, two (1 1/4 pounds).

Directions

• Set the oven's temperature to 425 °F (220 °C). Use foil or parchment paper to line a sheet pan.

•     In a blender or small food processor, combine 2 tablespoons olive oil, dates, vinegar, rosemary, garlic, salt, and pepper. To combine, pulse several times. Next, puree for approximately a minute, or until smooth. 2 tablespoons of the mixture should be set aside for subsequent use.

•    In a big bowl, mix butternut squash, red onion, and rainbow carrots. Put on the sheet pan that has been prepped and toss with the balsamic mixture.

•     For 20 minutes, roast veggies in the preheated oven, uncovered.

•     Use paper towels to dry the tenderloins in the meanwhile. In a large skillet over medium-high heat, warm 1 tablespoon of oil. Cook tenderloins for 2 minutes on each side in a pan until just faintly browned.

•     Vegetables are stirred, then tenderloins are inserted. Once again placing the sheet pan in the oven, brush 1 spoonful of the remaining balsamic mixture over each tenderloin.

•     For approximately 20 minutes, roast, covered, until the veggies are soft and the pork is still slightly pink in the centre. Meat should be cooked to an internal temperature of at least 145°F (63°C).

•     Add the last tablespoon of olive oil to the veggies and tenderloins.

Nutrition Facts (per serving)

        306                                12g                           19g                          31g            
      Calories                           Fat                            Carbs                    Protein

 

Nutrition Facts
Servings Per Recipe 8
Calories 306

                                                                                        % Daily Value *

Total Fat 12g                                                                             16%
Saturated Fat 3g                                                                        14%
Cholesterol 92mg                                                                      31%
Sodium 385mg                                                                          17%
Total Carbohydrate 19g                                                               7%
Dietary Fiber 4g                                                                         15%
Protein 31g
Potassium 1115mg                                                                     24%