BALSAMIC PORK TENDERLOIN SHEET PAN DINNER
Balsamic Pork Tenderloin Sheet Pan Dinner
Serves 4
Ingredients
1 ½ pounds Pork Tenderloin
1 lb Baby Potatoes, scrubbed and cut in half
1 Vidalia Onion, sliced in wedges
1 lb Carrots, peeled and sliced into 1 -1 ½ inch piece
8 Garlic Cloves, whole and peeled
½ c Extra Virgin Olive Oil
¼ c Balsamic Vinegar
2 Tsp Dijon
2 Tsp Honey
½ Tsp Garlic Powder
1 Tsp Fresh Thyme Leaves
1 Tsp Salt
½ Tsp Black Pepper
Thyme Sprigs for garnish
Directions
Preheat the Oven to 425F
Remove any excess fat and silver skin from the surface of the tenderloin and add to a zip top baggy.
In a 10 ounce mason jar add the olive oil, balsamic vinegar, dijon, honey, garlic powder, thyme, salt and pepper. Give it a good shake and set aside.
Add ⅓ of the marinade to the tenderloin in the baggy and put in the refrigerator. Let marinate for at least a couple hours or overnight.
In a large bowl add the carrots, potatoes, onions and whole garlic and pour the rest of the marinade over the vegetables. Mix until all are coated well.
On a large rimmed sheet pan lined with aluminum foil and sprayed with cooking spray add the tenderloin in the middle of the pan.
Add the vegetables around the tenderloin and pour any remaining marinade from the veggie bowl over the pork and vegetables.
Roast for 30-35 minutes or until the tenderloin has reached 145 degrees F. I like my tenderloin a little pink and as it rests it will continue to cook. Keep it to an internal temp of no more than 160 degrees F.
Remove the tenderloin to a plate and let it rest for at least 5 minutes and cover with foil. By letting the meat rest it allows the juices to redistribute evenly.
While the tenderloin is resting, put the oven on broil to crisp up the vegetables for about 2-4 minutes. Always watch your food closely when broiling.
Add the vegetables to a platter, slice the pork and add to the platter.
Serve immediately and garnish with a few thyme sprigs.
