• 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


  • Preheat oven to 450º F. Line a sheet pan with aluminum foil or parchment paper.
  • 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.
  • Place pork tenderloin on a plate and pat dry with paper towels and season with salt and pepper. Brush tenderloins liberally with glaze.
  • Add the butternut, Brussels sprouts, apples, and onion to the big mixing bowl and toss to coat with the glaze.
  • 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.
  • 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.
  • Increase the heat of the oven to 475ºF 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 ½-inch-thick medallions and place over vegetables, pouring any juices over top. Serve.


Recipe & picture courtesy of
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