Balsamic & Rosemary Glazed Pork Tenderloin with Roasted Roots
Rainbow carrots, fennel and melt-in-your-mouth pork tenderloin.
- 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
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.
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.
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.
Stir vegetables in roasting pan. Place pork into pan, reduce heat to 350F and roast for 15-20 minutes or until pork is done.
Slice pork tenderloin and serve with roasted roots.
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