Sheet Pan Balsamic Pork Tenderloin with Rainbow Vegetables

Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper or foil.

Step 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.

Step 3
Combine rainbow carrots, butternut squash, and red onion in a large bowl. Toss with balsamic mixture, and place on the prepared sheet pan.

Step 4
Roast vegetables, uncovered in the preheated oven for 20 minutes.

Step 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.

Step 6
Stir vegetables; nestle tenderloins into vegetables. Brush each tenderloin with 1 tablespoon reserved balsamic mixture and return the sheet pan to the oven.

Step 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).

Step 8
Drizzle vegetables and tenderloins with remaining 1 tablespoon olive oil.