Sheet Pan Balsamic Pork Tenderloin with Fall Vegetables
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 5 servings (4 oz meat, heaping 1 cup veggies, + 2 tablespoons sauce)
Ingredients
20 oz pork tenderloin
½ tsp salt and black pepper, to taste
3 Tbsp olive oil, divided
1 lb Brussels sprouts, rinsed and halved
1 small butternut squash, peeled, seeded, and diced
Sauce:
¼ cup olive oil
¼ cup balsamic vinegar
8 garlic cloves, peeled
½ cup fresh rosemary leaves
1 tsp Italian seasoning
¼ tsp salt and fresh ground pepper, to taste
1 Tbsp honey
1 Tbsp Sriracha
Instructions
Preheat the oven to 450 degrees F. Season pork tenderloin with salt and pepper.
In a large skillet, heat 2 teaspoons oil over medium heat. Once hot, add the pork tenderloin and cook, turning frequently, until browned on all sides, about 10 minutes.
Line a large, rimmed baking sheet with parchment and place squash and Brussels on the sheet; toss with remaining 2+ tablespoons of olive oil and toss well to coat and arrange in a single layer. Bake for 10 minutes.
Meanwhile, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, Italian seasoning, salt, pepper, honey, and Sriracha in a mini food processor or food prep. Pulse until the marinade is emulsified and has a syrupy consistency.
After 10 minutes, remove baking sheet from oven and transfer the partially cooked pork to the sheet pan. Baste the tenderloin with half the balsamic sauce and a drizzle over the Brussels sprouts. Roast in the oven for 12-15 minutes, or until pork is done and Brussels sprouts are nicely browned. Serve with additional sauce.
Cut the pork tenderloin into thick ½-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!