With my oven back up and running and finally registering what temperature it’s cooking at (it’s the little things that make me so happy!), I’m roasting a pork tenderloin and some fall vegetables for dinner. The recipe serves 4, but I doubled it for my crew. This recipe is inspired by EatWell101.
- 1 pork tenderloin
- 1 pound Brussel sprout, rinsed and halved
- 1/2 butternut squash, peeled, seeded, and diced (I purchase the pre-cubed squash that you can find in the produce section at your grocery store)
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon minced garlic
- 1/2 cup fresh rosemary leaves
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 tablespoon honey
- Parmesan cheese for garnish
- Fresh parsley for garnish
- Preheat your oven to 450. Season pork tenderloin with salt and pepper.
- Whisk or blend the following in a food processor to make the sauce: olive oil, balsamic vinegar, garlic, rosemary leaves, Italian seasoning, honey, and pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the pork tenderloin and cook, turning frequently until brown on all sides, about 10-12 minutes.
- In the meantime, line a sheet pan with tin foil. Spread Brussel sprouts and diced butternut squash, season with salt and pepper and toss with a tablespoon of olive oil. Push veggies to the side to make room for the pork tenderloin.
- Once browned, transfer the pork tenderloin to the sheet pan. Baste the tenderloin with half the balsamic sauce and drizzle on the Brussel sprouts with the sauce as well. Roast in oven for 12-15 minutes, or until the pork is done and Brussel sprouts are nicely browned.
- Cut the pork tenderloin into thick 1/2-inch slices and serve with the other half of the balsamic sauce on top. Sprinkle the roasted Brussel sprouts with Parmesan. Garnish the whole dish with chopped parsley.
I served this with a side of brown rice and voila! Dinner is served.