Oven-Roasted Pork Tenderloin with Roasted Potatoes and Vegetables

I loved the combination of herbs and spices that acted as both a wet rub for the pork and seasoning for the potatoes and vegetables--sweetness from the balsamic vinegar and parsnips, earthiness from the rosemary and carrots, and a little tang from the garlic.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 50 mins
• Calories: 218 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons freshly ground black pepper
• 3 pounds pork tenderloin
• 2 tablespoons chicken broth
• 4 medium carrots, peeled and cut into 1-inch chunks
• 4 stalks celery, cut into 1-inch chunks
• 1 cup loosely packed rosemary leaves
• 9 cloves garlic, peeled
• 1 shallot, peeled
• 4 medium parsnips, peeled and cut into 1-inch chunks
• 4 medium potatoes, cut into 1-inch cubes

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Combine rosemary, garlic, balsamic vinegar, chicken broth, shallot, olive oil, pepper, and salt in a food processor. Blend until slightly chunky.

Step 3

Rub all sides of tenderloin with 1/2 to 3/4 of the mixture. Place tenderloin into the bottom of a roasting pan.

Step 4

Roast, uncovered, in the preheated oven, for 15 minutes.

Step 5

Meanwhile, combine remainder of the rosemary mixture with parsnips, carrots, potatoes, and celery in a large bowl.

Step 6

Add vegetable mixture to the roasting pan with tenderloin. Reduce oven temperature to 350 degrees F (175 degrees C).

Step 7

Transfer back to the oven and continue to cook until an instant-read thermometer inserted into the center of the tenderloin reads 145 degrees F (63 degrees C), about 1 hour.

Step 8

Remove tenderloin from the roasting pan and let rest for 10 minutes.

Step 9

Meanwhile, return vegetables to the oven and continue to cook until easily pierced with a fork, about 10 minutes more.