Sheet Pan Balsamic Pork Tenderloin with Rainbow Vegetables

Name: Sheet Pan Balsamic Pork Tenderloin with Rainbow Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 0.5 tsp Black Pepper; 4 cups Butternut Squash Cubes; 2 whole Chopped Dates; 2 tsp Fresh Rosemary; 1 tsp Garlic; 4 tbsp Olive Oil; 2 lb Pork Tenderloin; 6 cups Rainbow Baby Carrots; 0.5 whole Red Onion; 1 tsp Salt; 3 tbsp White Balsamic Vinegar

Dinner 🍽️Lunch 🥪 American High-Protein 💪Sugar-Free Gluten-Free

Sheet Pan Balsamic Pork Tenderloin with Rainbow Vegetables features tender pork nestled among caramelizing rainbow carrots, butternut squash, and red onion. A smooth white-balsamic, date, rosemary, and garlic blend adds sweet-tangy depth and herbaceous aroma. Ideal for a weeknight dinner or casual gathering, it roasts on one pan for juicy pork and glossy, roasty vegetables.

Prep15 mins
Cook45 mins
Serves8
DifficultyEasy

1

Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper or foil.
2

Add 2 tablespoons olive oil, dates, vinegar, rosemary, garlic, salt, and pepper to a blender or small food processor. Pulse a few times to combine, then blend until smooth, about 1 minute. Set aside 2 tablespoons of the mixture for later.
3

Place rainbow carrots, butternut squash, and red onion in a large bowl. Toss with the balsamic mixture, then spread on the prepared sheet pan.
4

Roast the vegetables, uncovered, in the preheated oven for 20 minutes.
5

While the vegetables roast, pat the tenderloins dry with paper towels. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the tenderloins and cook until lightly browned, about 2 minutes per side.
6

Stir the vegetables; tuck the tenderloins into the vegetables. Brush each tenderloin with 1 tablespoon of the reserved balsamic mixture and return the sheet pan to the oven.
7

Roast, uncovered, until the vegetables are tender and the pork is slightly pink in the center, about 20 minutes. The internal temperature of the meat should be at least 145 degrees F (63 degrees C).
8

Drizzle the vegetables and tenderloins with the remaining 1 tablespoon olive oil.