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.