Dress up pork tenderloins with colorful rainbow carrots, butternut squash, and red onion. Garnish with fresh herbs if you like. A green vegetable or salad completes the meal.
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
- ½ 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
- ½ red onion, sliced lengthwise
- 2 (1 1/4 pound) pork tenderloins
Directions
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.
Cook’s Note:
Use any combination of root vegetables your family prefers by substituting an equal amount of beets, turnips, or parsnips for some of the carrots.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 306 | |
% Daily Value * | |
Total Fat12g | 16% |
Saturated Fat3g | 14% |
Cholesterol92mg | 31% |
Sodium385mg | 17% |
Total Carbohydrate19g | 7% |
Dietary Fiber4g | 15% |
Protein31g | |
Potassium1115mg | 24% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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