Cancer Nutrition Consortium

Balsamic and Rosemary Glazed Pork Tenderloin with Roasted Roots

A savory, filling dish.

Takes . Serves 6.


  • 1 1/2 lbs Rainbow carrots cut lengthwise
  • 1 bulb Fennel cut into 6ths
  • 2 tablespoons Extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon Fennel seed
  • 1/4 teaspoon Coriander seed
  • 1/8 teaspoon Cumin seed
  • 1 pinch Black pepper
  • 1/4 cup Extra virgin olive oil
  • 3 tablespoons Balsamic vinegar
  • 1 bulb Garlic peeled
  • 2 sprigs Fresh rosemary
  • 2 tenderloins Pork


  1. Heat a roasting pan in a 425F oven for 5 minutes. Add 2 tablespoons extra virgin olive oil along with the carrots, fennel, and seeds. Season with salt and roast for 30 minutes without stirring.
  2. In a blender, puree 1/4 cup extra virgin olive oil, balsamic vinegar, garlic cloves, and fresh rosemary until smooth. Season with salt and pepper.
  3. Heat a heavy saute pan and spray with vegetable oil. Season pork tenderloins with salt and pepper. Brown pork on all sides in saute pan - 3 minutes per side. Remove from heat and coat with balsamic puree.
  4. Stir vegetables in roasting pan. Place pork into pan, reduce heat to 350F and roast for 15-20 minutes or until pork is done.
  5. Slice pork tenderloin and serve with roasted roots.

Nutrition Info

Calories: 235

Total Fat: 16g

Saturated Fat: 3g

Cholesterol: 49mg

Sodium: 373mg

Potassium: 481mg

Total Carbohydrate: 6g

Dietary Fiber: 1g

Protein: 17g

Vitamin C: 13%

Calcium: 4%

Iron: 8%

Posted on: February 10, 2015

By: Ronald DeSantis, Master Chef

Culinary NXT

Ron DeSantis is the founder of Culinary NXT, a food service advisory practice, and is one of only 68 certified master chefs.