Dress up pork tenderloins with colorful rainbow carrots, butternut squash, and red onion. Garnish with fresh herbs if you like. A green vegetable or salad completes the meal.
Ingredients
- olive oil: 4 Tbsp (divided)
- dates, pitted and: 2 piece (chopped, to taste)
- white balsamic vinegar: 3 Tbsp
- fresh rosemary: 2 tsp (minced)
- garlic: 1 tsp (sliced)
- salt: 1 tsp (to taste)
- black pepper: 0.5 tsp (to taste, freshly ground)
- 1/2-inch x 2-inch rainbow carrot sticks: 6 cups
- 1/2-inch x 2-inch peeled, seeded butternut squash chunks: 4 cups
- red onion, sliced lengthwise: 0.5 piece
- pork tenderloins: 2 piece (1 1/4 pound)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper or foil.
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Place 2 tablespoons olive oil, dates, vinegar, rosemary, garlic, salt, and pepper in a blender or small food processor. Pulse several times to mix, then puree until smooth, about 1 minute. Reserve 2 tablespoons of the mixture for later use.
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Combine rainbow carrots, butternut squash, and red onion in a large bowl. Toss with balsamic mixture, and place on the prepared sheet pan.
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Roast vegetables, uncovered in the preheated oven for 20 minutes.
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Meanwhile, blot tenderloins with paper towels. Heat 1 tablespoon oil in a large skillet over medium-high heat. Place tenderloins in skillet and cook until lightly browned, about 2 minutes per side.
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Stir vegetables; nestle tenderloins into vegetables. Brush each tenderloin with 1 tablespoon reserved balsamic mixture and return the sheet pan to the oven.
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Roast, uncovered, until vegetables are tender and pork is slightly pink in the center, about 20 minutes. The internal temperature of the meat should read at least 145 degrees F (63 degrees C).
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Drizzle vegetables and tenderloins with remaining 1 tablespoon olive oil.
