Sheet Pan Balsamic Pork Tenderloin with Rainbow Vegetables

Pork tenderloins roast in a bed of colorful carrots and butternut squash in this easy sheet pan recipe.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 306 Calories

Ingredients

• 1 teaspoon salt, or to taste
• 4 tablespoons olive oil, divided
• 2 teaspoons minced fresh rosemary
• 3 tablespoons white balsamic vinegar
• 1 teaspoon sliced garlic
• 0.5 teaspoon freshly ground black pepper, or to taste
• 2 dates, pitted and chopped, 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
• 0.5 red onion, sliced lengthwise
• 2 (1 1/4 pound) pork tenderloins

Recipe Instructions

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.