Balsamic Pork Tenderloin with Butternut + Apples
October 7, 2020
A sweet and tangy twist on classic pork roast. Paired with roasted rustic veggies for the perfect bite!
Sheet Pan Magic
A quick, single pan option for a chilly evening? Plus, it’s delicious! No need to reinvent the wheel here; seasoning your tenderloin and veggies with a simple balsamic glaze with ingredients you already have on hand upgrades your traditional sunday dinner effortlessly. Basic tools like my pretty Olive Oil Bottle, marble salt pinch bowl, and wooden pepper grinder make up my simple seasoning trio will help you look and feel like a professional, while simultaneously simplifying your time in the kitchen.
Perfect Pork, Every Time
I know that some cuts of meat can tend to feel intimidating, but never fear! With a good Digital Meat Thermometer, you can rest assured that your pork is always the precise internal temperature before cutting into it. I may sound like a broken record, but having a good digital thermometer is like having an insurance policy on cooking. If cooking proteins intimidates you, the first thing you should do to get over your fear is invest in a digital meat thermometer. It takes the guesswork out of things and is such an asset to have in your kitchen.
A Good Looking Dinner
One of my favorite things about this simple sheet pan dinner is that it is so beautiful, both going into the oven and coming out. I find that if I’m looking for a recipe that’s suitable for company, yet also simple to make, this is perfect for that. I can pull the prep together in under 15 minutes, yet because of the color and heartiness in this dish, it’s sure to impress. Consider looking for butternut squash that is already cut to reduce prep time. You can also swap out the butternut squash for sweet potatoes and still get great results. I love serving this dish with my easy Smashed Potatoes and a great salad.
Balsamic Pork Tenderloin with Roasted Brussels Sprouts, Butternut, & Apples
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
A hearty sheet pan dinner that’s a show stopper. The pork tenderloin and veggies are topped with a sweet and herby balsamic glaze. The perfect meal to make when company is headed over.
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons honey
- 3 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 tablespoon whole grain mustard
- 1 teaspoon fresh rosemary, finely chopped
- Kosher salt and cracked black pepper
- 2 cups peeled butternut squash, chopped (about ¾-inch)
- 2 cups halved Brussels Sprouts, outer leaves removed
- 1 apple, cored and chopped into ¾ inch pieces
- 1 large red onion, cut into ½ inch pieces
- 1 pork tenderloins (1–2 lbs.), trimmed of all visible fat
Preheat oven to 425º F. Line a sheet pan with aluminum foil or parchment paper.
In a large mixing bowl, whisk to combine the olive oil, honey, vinegar, garlic, mustard, and rosemary. Season with a big pinch of both salt and pepper.
Place pork tenderloin on a cutting board or plate and pat dry with paper towels – season with salt and pepper. Brush tenderloin liberally with glaze.
Add the butternut, Brussels sprouts, apples, and onion to the big mixing bowl and toss to coat with the glaze. Transfer the vegetables to the lined sheet pan, spreading evenly. Place the tenderloin in the center of the vegetables on the sheet pan, leaving space between the pork and veggies.
Roast tenderloin until the pork reaches 140ºF, about 20 minutes. Move the tenderloin to a cutting board and tent with aluminum foil to rest while vegetables finish roasting, if needed.
If your vegetables still need additional cooking time (make sure the squash is fork tender), then simply return to the oven and roast until vegetables are tender browned, 5 to 10 minutes longer.
Remove from oven and transfer vegetables to platter. Cut pork into ½-inch-thick medallions and place over vegetables, pouring any juices over top. Serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes