Description
Balsamic glazed pork tenderloin with roasted veggies delivers a perfect weeknight dinner solution that’ll make your taste buds dance. Succulent pork gets caramelized with tangy balsamic, while colorful vegetables roast alongside for a simple, satisfying meal your family will devour.
Ingredients
Scale
Proteins:
- 1.5 pounds pork tenderloin
Glaze Ingredients:
- ½ cup balsamic vinegar
- ¼ cup honey
- 2 tablespoons Dijon mustard
- 2 cloves garlic
- 1 tablespoon olive oil
- Salt
- Pepper
Vegetables:
- 2 cups Brussels sprouts
- 1 cup carrots
- 1 red onion
- 1 tablespoon olive oil
- Optional: Fresh thyme
- Optional: Fresh rosemary
Instructions
- Create a zesty marinade by whisking together ½ cup balsamic vinegar, ¼ cup honey, 2 tablespoons Dijon mustard, 2 minced garlic cloves, 1 tablespoon olive oil, salt, and pepper in a large bowl.
- Submerge your 1.5-pound pork tenderloin in the marinade, ensuring complete coverage. Refrigerate for 30 minutes to absorb maximum flavor.
- Heat your oven to a precise 400°F and position a rack in the center.
- Spread 2 cups halved Brussels sprouts, 1 cup sliced carrots, and 1 red onion (cut into wedges) on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper.
- Roast your vegetable mixture for 20-25 minutes, rotating the pan halfway through to ensure even caramelization.
- While vegetables roast, heat a skillet over medium-high heat with a touch of olive oil.
- Sear your marinated pork for 2-3 minutes per side, developing a rich golden-brown exterior.
- Transfer the pork directly onto the vegetable baking sheet, brushing with reserved marinade.
- Continue baking the pork for 15-20 minutes until internal temperature reaches 145°F.
- Remove from oven and allow your tenderloin to rest for 5 minutes before slicing against the grain.
- Plate your roasted vegetables alongside the sliced pork, garnishing with fresh herbs if desired.
Notes
- Choose a high-quality balsamic vinegar for the best flavor in your glaze.
- Marinate the pork for up to 4 hours in the refrigerator to enhance the taste and tenderness.
- For a gluten-free version, use tamari instead of Dijon mustard and check your balsamic vinegar label.
- Cut vegetables into similar-sized pieces to ensure even roasting and prevent burning.
- Prep Time: 35 minutes
- Cook Time: 40-48 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 285 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg