Balsamic Glazed Pork Tenderloin & Rosemary Vegetables

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A hearty entrée sure to please anyone with the Fresh herbs, and bright flavors. You will be asking for "more please"!
Dish Type:

Dairy Free, Holiday, Main Dishes, Meat and Seafood, Nut Free

Season:

All Year, Fall, Winter

Prep Time:

30 minutes

Cook Time:

30 Minutes

Serves:

3 Servings

Ingredients

  • 1½ lb Pork Tenderloin
  • 5 large Rainbow Carrots, peeled/cut in half, lengthwise
  • 10 Fingerling Potatoes, cut in half, lengthwise
  • ½ Sweet Onion, cut in ½ inch strips
  • 1 cup French Green Beans
  • 1 small Gala Apple, cut in ½ inch strips
  • ½ tbsp SOOC Garlic Medley Sea Salt
  • ½ tbsp fresh Ground Pepper
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp dried Rosemary
  • 3 cloves minced Garlic
  • ½ cup SOOC Gravenstein Apple Balsamic Vinegar
  • 2 tbsp + ¼ cup SOOC Rosemary Olive Oil
  • 5 sprigs of Fresh Rosemary

Products used: Garlic Medley Sea Salt , Gravenstein Apple Balsamic Vinegar , Rosemary Olive Oil

Instructions

  • Preheat oven to 400°F. In a small saucepan over medium heat, add the Gravenstein Apple Balsamic Vinegar.
  • Make sure to stir constantly with a rubber spatula, this will burn if left alone! Bring to a slow simmer (still stirring) and let the balsamic reduce by half. This may take up to 20 minutes. Remove from heat and set aside in a small bowl.
  • Mix together the Garlic Medley Sea Salt, ground pepper, garlic powder, onion powder, and dried rosemary. Rub spice mixture all over the pork tenderloin. Heat the 2 tbsp of Rosemary Olive Oil in a cast iron skillet on medium high heat. Sear all sides of the tenderloin, 2 minutes per side. After searing, slide the cast iron skillet into the preheated oven. Set a timer for 10 minutes.
  • Toss the carrots, potatoes, green beans, onion, and apple onto a sheet pan. Drizzle with ¼ cup SOOC Rosemary Olive Oil, minced garlic, and sea salt and pepper to taste. Toss together to combine. Slide the sheet pan into the oven.
  • When the 10 minute timer is up, using a cooking brush, brush the tenderloin with the Gravenstein Apple Glaze and return to oven. Continue to brush with more glaze every 5 minutes for 20 more minutes.
  • Remove both pork tenderloin from the oven and let rest on a cutting board for 10 minutes, allow the vegetable/apple medley to continue roasting in the oven for that duration of time. Remove from oven. Slice tenderloin into medallions, and arrange on a serving platter with vegetable/apple medley. Drizzle remaining Gravenstein Apple glaze over pork and vegetables to serve. Enjoy!