| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 pound brussels sprouts, halved
- 1 pound baby potatoes, halved
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic (2 smashed, 1 grated)
- Kosher salt and freshly ground pepper
- 1 pork tenderloin (about 1 1/4 pounds), trimmed
- 1 teaspoon minced fresh rosemary
- 2 small red onions, sliced 1/4 inch thick
- 1/2 cup balsamic vinegar
- 2 teaspoons sugar
- 1 tablespoon chopped fresh parsley
Instructions
- Place a rimmed baking sheet on the middle oven rack and preheat to 450˚ F. Toss the brussels sprouts and potatoes with 1 1/2 tablespoons olive oil and 2 smashed garlic cloves in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until tender and browned, 25 to 30 minutes.
- Meanwhile, season the pork all over with salt and pepper, then rub with the rosemary and grated garlic. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 6 minutes. Transfer the pork to a small baking sheet (reserve the skillet) and roast in the oven until cooked through, 10 to 12 minutes. Remove to a cutting board. Let rest 5 minutes, then slice against the grain.
- Meanwhile, add the remaining 1/2 tablespoon olive oil to the reserved skillet; heat over medium-high heat. Add the red onions and a big pinch of salt and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Reduce the heat to medium and add the balsamic vinegar, 1/2 cup water and the sugar. Simmer, stirring occasionally, until the sauce thickens, 8 to 10 minutes; season with salt and pepper.
- Divide the pork, onions and roasted vegetables among plates. Sprinkle with the parsley.
Nutrition Facts
| Calories | 460 |
| Total Fat | 16 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 92 milligrams |
| Sodium | 509 milligrams |
| Carbohydrates | 46 grams |
| Dietary Fiber | 8 grams |
| Protein | 36 grams |
| Sugar | 12 grams |
Reviews
This turned out pretty good. My main issue was the cook time on the Brussel sprouts. Most were charred beyond being edible. Potatoes should have started first, not at the same time. Next time I will use garlic powder on the veggies as the garlic burned also.
The onions were amazing and the pork was perfectly cooked.
The onions were amazing and the pork was perfectly cooked.
Delicious!
Those balsamic onions are the bomb.com! Amazing! My pork turned out so tender and juicy. I think browning the meat and then cooking at the high temp in the oven really seals in the juices. Fabulous dinner!
Delicious! The basalmic glaze is amazing!!