Ingredients and Weight:
- 2 (1-pound) pork tenderloins
- 1 pound rainbow carrots, peeled and cut into 1-inch pieces
- 1 pound broccoli florets
- 1 pound baby potatoes, halved lengthwise
- 1 cup chopped red onion
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons chopped fresh thyme
- Salt and black pepper to taste
Preparation Time:
20 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- Line a large baking sheet with parchment paper.
- Place the pork tenderloins, vegetables, and red onion on the prepared baking sheet.
- In a small bowl, whisk together the balsamic vinegar, olive oil, thyme, salt, and pepper.
- Drizzle the marinade over the pork and vegetables, tossing to coat.
- Roast in the preheated oven for 25-30 minutes, or until the pork tenderloins are cooked through and the vegetables are tender-crisp.
- Let rest for 5 minutes before slicing and serving.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 350
- Fat: 15 grams
- Protein: 32 grams
- Carbohydrates: 30 grams
- Fiber: 6 grams
Dish Characteristics:
- Vibrant and colorful
- Tender, juicy pork
- Crispy, flavorful vegetables
- Sweet and tangy balsamic glaze
User Comments:
- "This was an easy and delicious meal that everyone at the table loved."
- "The balsamic vinegar gave the pork and vegetables a wonderful flavor."
- "I served this with mashed potatoes and it was a perfect fall meal."
- "I added some sliced apples to the sheet pan and they were a great addition."
- "This is now my go-to recipe for pork tenderloin."
Special Precautions and Tips:
- Use a meat thermometer to ensure the pork tenderloins are cooked to an internal temperature of 145°F (63°C).
- If you don't have parchment paper, you can grease the baking sheet with olive oil.
- Let the pork rest before slicing to prevent the juices from escaping.
- Serve with your favorite dipping sauce, such as gravy, horseradish sauce, or applesauce.
