Sweet Beginnings Blog

Balsamic-Herb Pork Tenderloin with Roasted Veggies

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Do you ever watch movies that you loved years ago, only to discover that the picture quality (and possibly the acting, as well) are not all that great anymore? J wanted to watch Twister this weekend, and he was more than a little underwhelmed. Of course, he’d never seen it before so it was a little different than me, who has seen it 1,083,297 times. Like, every time it’s on TV. I warned him ahead of time that it wouldn’t be great picture quality compared to today’s standards. He fell asleep about halfway through. I watched ’til the end. What can I say, I like happy endings. And tornadoes. I want to chase tornadoes, y’all. Not like up in one, close like they were in the movie, but close enough to see the funnel formation. Fortunately I don’t live in tornado country, so…yeah. I’m talking about something I know very little about. Don’t get me wrong, I know that they cause insane destruction and devastation. They’re not to be taken lightly. But if you could get a safe distance from one, with no chance of harm, wouldn’t you want to see it?? Or maybe I’m just a little bit crazy?

Maybe I should just stick to things I know about. Like cooking, perhaps? Are you back with me now?? I hope so, because I have a pretty yummy pork recipe to share with you.

Balsamic-Herb Pork Tenderloin with Roasted Veggies
Pork tenderloin is just about the only cut of pork I cook. Not including bacon, of course. But I can safely assume that it will always come out good. Pork chops…not so much. I’ve tried, a gazillion times, and I just can’t get on board. So, I’m always looking for new variations of pork tenderloin. This one I found recently, and, Hello! Balsamic vinegar! Done and done. And look how pretty the turned out.
Balsamic-Herb Pork Tenderloin

And the picture below? I find myself often having to blow at the food while I’m trying to take pictures, because the steam coming off of them can sometimes make the picture look blurry. I did that in the picture above, but then just for grins I stepped back and tried to get a picture of the steam coming off of it. I’ve never captured it before, only the blur effect, and I thought it looked pretty cool. So I shared it on Facebook, and decided I should share it with you here as well. Just because I think it’s cool.
Balsamic-Herb Pork Steam
I also wanted to clarify some of the directions below. I have a double oven. I realize that not every does. Both components of this recipe are cooked in the oven, but they don’t cook for the same amount of time, so I gave instructions on timing, to get the veggies in just a few minutes before the pork so they can cook 30 minutes, while the pork only needs 20 minutes. You also have the option to put them in at the same time and have the veggies finish cooking while the pork rests on the cutting board. Do whatever works best for YOU.
Balsamic-Herb Pork Tenderloin and Roasted Veggies

However you choose to time the cooking, this dish is amazing! Balsamic vinegar and herbs season the pork very nicely and roasted veggies – of any kind – are always a big hit for a side dish. Make this for your family soon!!

Balsamic-Herb Pork Tenderloin with Roasted Veggies
As seen on The Other Side of Fifty

Ingredients

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil (+ 1 Tbsp for cooking)
  • 2 tsp Dijon mustard
  • 1 Tbsp minced garlic
  • 1 Tbsp fresh rosemary, chopped
  • 1 Tbsp fresh thyme, chopped
  • 1 tsp fresh sage, chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 1/2 lb pork tenderloin

For the roasted vegetables

  • 1-2 lbs baby red potatoes, quartered
  • 1/2 pound green beans, ends trimmed
  • 1 Tbsp olive oil
  • salt and pepper, to taste

Preparation

  1. Combine all marinade ingredients in a large resealable plastic bag. Add tenderloins. Press air out of baggie and seal. Refrigerate for at least 4 hours.
  2. Move your oven racks to top and middle positions (unless you have a double oven – in that case preheat both and leave racks as normal.) Preheat oven to 400 degrees, line a baking sheet with foil and set aside.
  3. So that the veggies and pork will be ready about the same time, you want to start prepping your veggies about 10 minutes before you’re ready to start the pork. In a large bowl, toss the potatoes and green beans with 1 tablespoon of olive oil. Season liberally with salt and pepper and spread out on the prepared baking sheet. Place the baking sheet in the top rack of the oven and roast for about 30 minutes, until the potatoes are fork tender inside but a little crisp on the outside.
  4. Remove pork tenderloins from marinade and season with salt and pepper, to taste. In a large, oven-proof skillet, heat 1 tablespoon olive oil.
  5. Add the pork and sear on all sides, about 1-2 minutes per side. Place skillet on the middle rack of the oven and finish cooking, about 15-20 minutes or until internal temperature reaches 140 degrees.
  6. Carefully (use your oven mitts!!) remove pan from oven. Remove pork to a large cutting board and tent with foil. Allow to rest for about 10 minutes before slicing into 1/2 inch medallions.
  7. Serve the pork medallions with the roasted veggies, and enjoy!

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