Sheet Pan Roasted Garlic-Balsamic Pork Tenderloin with Potatoes and Carrots

Deselect All

1/2 cup olive oil, plus more for greasing (or use nonstick cooking spray)

2 pounds pork tenderloins

1/4 cup plus 2 tablespoons balsamic vinegar

2 tablespoons honey

1 whole head garlic, minced

1 onion, minced

1/4 cup fresh rosemary leaves, minced

2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

2 pounds baby potatoes, halved or quartered

1 pound carrots, cut into 1/2-inch-thick sticks