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
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!