I hate doing dishes. Dishes are the bane of my existence. So, when I can make a meal that only uses one dish, and can go straight from the oven to the table – I am elated.
Balsamic and Mustard Glazed Pork with Roasted Vegetables (THM E)
- 2-3lbs boneless pork tenderloin
- 3 Tsp balsamic vinegar
- 2 sprigs rosemary, leaves removed
- 1 heaping tsp dijon mustard
- 2 garlic cloves
- 1 Tsp EVOO
- salt and pepper
- Mixed veggies of choice: I used zucchini, eggplant, carrots, leeks, and radishes
Preheat the oven to 450.
Combine the vinegar, EVOO, mustard, rosemary, garlic, salt and pepper in a food processor or blender cup (I used my Nutri Ninja cup, which worked perfectly) and pulse until rosemary is finely chopped.
Put the tenderloin into your roasting dish. Pour about half to 3/4 of the mixture over the pork and gently massage it into all sides. Place it in the oven to cook for 15 minutes.
While this is happening, chop your vegetables. If you can make your cuts similar in size, the vegetables will cook more evenly. Place them into a bowl with 1 Tsp EVOO, salt and pepper and toss to coat.
After the pork has cooked for 15 minutes, remove it from the oven and place the veggies all around the pork in your roasting dish. *NOTE: You don’t want a lot of extra space in your pan. Since these will cook for a while, if the vegetables are closer together there’s less chance of them burning.
Baste the pork with the leftover glaze, cover loosely with foil, turn the oven down to 350 and cook for 45-55 minutes. The pork is done when the internal temperature reaches between 145-160 degrees on an instant read thermometer.
When it comes out of the oven, sprinkle everything with fresh chopped parsley, and allow the pork to rest for 5-7 minutes. Slice and serve.
You can switch this recipe up by using different vegetables. I love to use what’s seasonal (because it’s cheap!) and what I have on hand. P.S. if you’ve never tried roasting radishes before, you NEED to. They are so close in taste and texture to a potato, that you would never miss it’s high-carb cousin.
Other combinations that would be tasty: fennel and carrots; sweet potatoes, onions, and celery; radishes and carrots; or butternut squash and apples.
Enjoy this for a crowd or a few! It’s sure to please.