Sheet pan recipes are so convenient and actually fun to make. Pork tenderloin, or “Gentlmen’s Cut” is a great candidate for this type of cooking as well as the three veggies I’ve used (technically, potatoes are a stem vegetable) Then I also love, love balsamic vinegar and rosemary! Great combination and all on one pan!
I have never been a big fan of “fat” on any type of meat or poultry. I am not into pork belly, except for bacon, which I could not live without. I rarely make pork chops or a pork shoulder roast; I do love baby back ribs though. I even use pork tenderloins for my pulled pork – cooked slowly in a slow cooker.
Pork tenderloin is convenient and I feel flavorful if cooked the right way. There are no bones to deal with (yes, I know they provide flavor), no gristle and hardly any fat. I think my many years with Weight Watcher’s kind of rubbed off on me. Pork tenderloin is a win-win for me!
See a list of posts for pork tenderloin with different sauces and salsas, cooked in the oven or grilled at the end of this post. I didn’t realize I had so many recipes but they are all different!
Balsamic Pork Tenderloin with Root Vegetables
- pork tenderloin(s), trimmed of any excess fat and silver skin removed which is non-digestible
- 1/2 cup olive oil
- 6 tbsp. good quality balsamic vinegar
- 2 heaping tbsp. pure honey
- 4-6 large cloves of garlic, peeled and minced
- 1/2 cup onion, minced
- fresh rosemary leaves, minced and more to garnish
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- potatoes of your choice, peeled or unpeeled and cut in 1-1/2-inch pieces
- carrots, peeled or unpeeled and cut into 1-1/2-inch pieces on an angle
- 1 medium to large onion (I use sweet or red), cut into slices or wedges
Preheat the oven to 400 degrees. Line your baking sheet with foil and spray with non-stick spray.
Prepare the pork tenderloin and vegetables. Combine the olive oil, balsamic vinegar, honey, garlic, minced onion, rosemary, salt and pepper. Add 1/3 to the pork tenderloin(s) and 2/3 to the vegetables and toss well. I marinated the pork and veggies for 6 hours. Place the pork in the center of the prepared baking sheet and scatter the vegetables around the pork.
My roast took 20 minutes to reach an internal temperature of 145 degrees; remove and keep warm. Roast the vegetables another 15-20 minutes or until tender. Times will vary depending on the size/thickness of the pork and your veggies.
Heat the marinade you used for the vegetables; remove the solid parts (optional) to get a smooth sauce. Arrange everything on a platter and drizzle with the pan sauces.
Recipe by cookingwithauntjuju.com
For more pork tenderloin recipes check out these posts:
- Honey-Bourbon Pork Tenderloin on the Grill
- Cinnamon-Pear Balsamic Roasted Pork Tenderloin with Pears
- Roasted Pork Tenderloin with Apples
- Pork Tenderloin with Mango Pineapple Salsa
- Caribbean-Style Pork Tenderloin
- Maple-Brined Pork Tenderloin
- Pork Tenderloin with Calvados
- Citrus-Glazed Pork Tenderloin on the Grill
- Pork Tenderloin in a Raspberry Herb Marinade
- Pork Marinated in Coke
- Korean Pork
Here are more ways to use this lean cut of pork:
My kind of dish! Love the use of Balsamic vinegar and rosemary with the meat and veggies. Great flavors! 🙂
I agree Ronit – pork tenderloin pairs so well with these ingredients. I guess you might say I like this cut of meat and love to experiment with different spices/flavors and even ways to cook it 🙂
Judi, your Balsamic Pork Tenderloin with Root Vegetables looks lovely and cooked to a perfect temperature. Sheet pan meals are always popular here.
Now about that pork belly, if it’s cooked very slow and low and then the skin is crisped up it’s a fine tasting treat. But, it needs proper care and also the skin for the crackling.
Thanks Ron – that’s probably my problem with pork belly. It’s hard for me to start off cooking it (except for bacon). I really should give it a try – I got sick, so to speak, at a restaurant with fried chicken a long time ago. The skin – yuck! As a cook I should be open to anything 🙂
Judi, I believe in tasting everything (within reason) once, then eating what suits you. As far as being open as a cook, I say you’re in charge so cook heart guides you.
I agree Ron – we can’t like everything. I think sometimes the way something is cooked or the ingredients can change one’s taste. Like brussel sprouts – I had some that were delicious at a restaurant and have been trying to find a recipe I like. Or snails – had them once and no thanks – too slimy 🙂