Ingredients:

  • 2 tbsp J. Olive Co. extra-virgin olive oil
  • 3 tbsp honey
  • 3 tbsp J. Olive Co. balsamic vinegar
  • 2 garlic 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 ¾-inch)
  • 2 cups halved Brussels Sprouts, outer leaves removed
  • 1 apple, cored and chopped into ¾ inch pieces
  • 1 large red onion, cut into ½ inch pieces
  • 2 pork tenderloins (1 lb. each), trimmed of all visible fat

Directions:

  1. Preheat oven to 450º F. Line a sheet pan with aluminum foil or parchment paper.
  2. In a large mixing bowl, whisk to combine the 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 and pat dry with paper towels and season with salt and pepper. Brush tenderloins liberally with glaze.
  4. Add the butternut, Brussels sprouts, apples, and onion to the big mixing bowl and toss to coat with the glaze.
  5. Transfer the 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.
  6. Roast pork until the pork reaches 140ºF, about 20 minutes. Move the tenderloins to a cutting board and tent with aluminum foil to rest while vegetables finish roasting.
  7. Increase the heat of the oven to 475ºF and return to oven and roast until vegetables are tender browned, 5 to 10 minutes longer.
  8. Remove from oven and transfer vegetables to platter. Cut pork into ½-inch-thick medallions and place over vegetables, pouring any juices over top. Serve.

 

Recipe & picture courtesy of KelseyNixon.com.
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