Name: Sheet Pan Balsamic Pork Tenderloin with Rainbow Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 4 tablespoons olive oil, divided; 2 dates, pitted and chopped, or to taste; 3 tablespoons white balsamic vinegar; 2 teaspoons minced fresh rosemary; 1 teaspoon sliced garlic; 1 teaspoon salt, or to taste; 0.5 teaspoon freshly ground black pepper, or to taste; 6 cups 1/2-inch x 2-inch rainbow carrot sticks; 4 cups 1/2-inch x 2-inch peeled, seeded butternut squash chunks; 0.5 red onion, sliced lengthwise; 2 (1 1/4 pound) pork tenderloins

Sheet Pan Balsamic Pork Tenderloin with Rainbow Vegetables

Pork tenderloins roast in a bed of colorful carrots and butternut squash in this easy sheet pan recipe.

1 hr total 15 min prep 45 min cook 8 306 cal

Instructions

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1 Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper or foil.
2 Place 2 tablespoons olive oil, dates, vinegar, rosemary, garlic, salt, and pepper in a blender or small food processor. Pulse several times to mix, then puree until smooth, about 1 minute. Reserve 2 tablespoons of the mixture for later use.
3 Combine rainbow carrots, butternut squash, and red onion in a large bowl. Toss with balsamic mixture, and place on the prepared sheet pan.
4 Roast vegetables, uncovered in the preheated oven for 20 minutes.
5 Meanwhile, blot tenderloins with paper towels. Heat 1 tablespoon oil in a large skillet over medium-high heat. Place tenderloins in skillet and cook until lightly browned, about 2 minutes per side.
6 Stir vegetables; nestle tenderloins into vegetables. Brush each tenderloin with 1 tablespoon reserved balsamic mixture and return the sheet pan to the oven.
7 Roast, uncovered, until vegetables are tender and pork is slightly pink in the center, about 20 minutes. The internal temperature of the meat should read at least 145 degrees F (63 degrees C).
8 Drizzle vegetables and tenderloins with remaining 1 tablespoon olive oil.