Pork Tenderloin with Balsamic Onions
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 16 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 92 milligrams
- Sodium
- 509 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 8 grams
- Protein
- 36 grams
- Sugar
- 12 grams
- Total: 40 min
- Active: 40 min
Ingredients
1 pound brussels sprouts, halved
1 pound baby potatoes, halved
3 tablespoons extra-virgin olive oil
3 cloves garlic (2 smashed, 1 grated)
Kosher salt and freshly ground pepper
1 pork tenderloin (about 1 1/4 pounds), trimmed
1 teaspoon minced fresh rosemary
2 small red onions, sliced 1/4 inch thick
1/2 cup balsamic vinegar
2 teaspoons sugar
1 tablespoon chopped fresh parsley
Directions
- Place a rimmed baking sheet on the middle oven rack and preheat to 450˚ F. Toss the brussels sprouts and potatoes with 1 1/2 tablespoons olive oil and 2 smashed garlic cloves in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until tender and browned, 25 to 30 minutes.
- Meanwhile, season the pork all over with salt and pepper, then rub with the rosemary and grated garlic. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 6 minutes. Transfer the pork to a small baking sheet (reserve the skillet) and roast in the oven until cooked through, 10 to 12 minutes. Remove to a cutting board. Let rest 5 minutes, then slice against the grain.
- Meanwhile, add the remaining 1/2 tablespoon olive oil to the reserved skillet; heat over medium-high heat. Add the red onions and a big pinch of salt and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Reduce the heat to medium and add the balsamic vinegar, 1/2 cup water and the sugar. Simmer, stirring occasionally, until the sauce thickens, 8 to 10 minutes; season with salt and pepper.
- Divide the pork, onions and roasted vegetables among plates. Sprinkle with the parsley.