Sliced Balsamic Pork Tenderloin with Roasted Butternut Squash, Brussel Sprouts and Apples

This is a recipe for the Sliced Balsamic Pork Tenderloin with Roasted Butternut Squash, Brussel Sprouts and Apples.

INGREDIENTS:

• 2 tbsp extra-virgin olive oil
• 3 tbsp honey
• 3 tbsp balsamic vinegar
• 2 garilc cloves, minced
• 1 tbsp whole grain mustard
• 1 tsp fresh rosemary, finely chopped
• Kosher salt and cracked black pepper
• 2 cups peeled butternut squash, chopped (about 3/4-inch)
• 2 cups halved Brussel Sprouts, outer leaves removed
• 1 apple, cored and chopped into 3/4 inch pieces
• 1 large red onion, cut into 1/2 inch pieces
• 2 pork tenderloins (1 lb. each), trimmed of all visible fat

DIRECTIONS:
Preheat oven to 450 degrees F. Line a sheet pan with aluminum foil or parchment paper.

In a large mixing bowl, whisk olive oil, honey, vinegar, garlic, mustard, and rosemary. Season with a big pinch of both salt and pepper.

Place pork tenderloin on a plate, pat dry with paper towels and season with salt and pepper. Brush tenderloins liberally with glaze.

Add the butternut, Brussel Sprouts, apples, and onion to the big mixing bowl and toss to coat with the glaze. Transfer vegetables to the lined sheet pan, spreading evenly. Place the tenderloins on top of the vegetables in the sheet pan, leaving a little space between the two tenderloins

Roast pork until the pork reaches 140 degrees F, about 20 minutes. Move tenderloins to a cutting board and tent with aluminum foil to rest while vegetables finish roasting.

Increase heat of the oven to 475 degrees F and return to oven and roast until vegetables are tender browned, 5 to 10 minutes longer.

Remove from oven and transfer vegetables to platter. Cut pork into 1/2-inch thick medallions and place over vegetables, pouring any juices over top. Serve.

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Sliced Balsamic Pork Tenderloin with Roasted Butternut Squash, Brussel Sprouts and Apples

Ingredients

• 2 tbsp extra-virgin olive oil
• 3 tbsp honey
• 3 tbsp balsamic vinegar
• 2 garilc cloves, minced
• 1 tbsp whole grain mustard
• 1 tsp fresh rosemary, finely chopped
• Kosher salt and cracked black pepper
• 2 cups peeled butternut squash, chopped (about 3/4-inch)
• 2 cups halved Brussel Sprouts, outer leaves removed
• 1 apple, cored and chopped into 3/4 inch pieces
• 1 large red onion, cut into 1/2 inch pieces
• 2 pork tenderloins (1 lb. each), trimmed of all visible fat

Instructions

1. Preheat oven to 450 degrees F. Line a sheet pan with aluminum foil or parchment paper.
2. In a large mixing bowl, whisk olive oil, honey, vinegar, garlic, mustard, and rosemary. Season with a big pinch of both salt and pepper.
3. Place pork tenderloin on a plate, pat dry with paper towels and season with salt and pepper. Brush tenderloins liberally with glaze.
4. Add the butternut, Brussel Sprouts, apples, and onion to the big mixing bowl and toss to coat with the glaze. Transfer vegetables to the lined sheet pan, spreading evenly. Place the tenderloins on top of the vegetables in the sheet pan, leaving a little space between the two tenderloins
5. Roast pork until the pork reaches 140 degrees F, about 20 minutes. Move tenderloins to a cutting board and tent with aluminum foil to rest while vegetables finish roasting.
6. Increase heat of the oven to 475 degrees F and return to oven and roast until vegetables are tender browned, 5 to 10 minutes longer.
7. Remove from oven and transfer vegetables to platter. Cut pork into 1/2-inch thick medallions and place over vegetables, pouring any juices over top. Serve.

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