Balsamic Pork Tenderloin in Oven with Fall Veggies

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 6

Cut the pork 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!

↑Support creators by visiting their site 😊