Sheet Pan Balsamic Pork Tenderloin with Rainbow Vegetables

Recipe View 5 mins Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper or foil. (5 minutes)

Recipe View 5 mins In a blender or small food processor, combine 2 tablespoons olive oil, dates, white balsamic vinegar, rosemary, garlic, salt, and pepper. Pulse several times to mix, then puree until smooth, about 1 minute. Reserve 2 tablespoons of the mixture for later use. (5 minutes)

Recipe View 5 mins Combine rainbow carrots, butternut squash, and red onion in a large bowl. Toss with balsamic mixture, and place on the prepared sheet pan. (5 minutes)

Recipe View 20 mins Roast vegetables, uncovered in the preheated oven for 20 minutes.

Recipe View 5 mins 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. (5 minutes)

Recipe View 0 mins Stir vegetables; nestle tenderloins into vegetables. Brush each tenderloin with 1 tablespoon reserved balsamic mixture and return the sheet pan to the oven.

Recipe View 20 mins 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).

Recipe View 0 mins Drizzle vegetables and tenderloins with remaining 1 tablespoon olive oil.