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Balsamic & Rosemary Glazed Pork Tenderloin with Roasted Roots

A savory, filling dish.

  • Prep: 10 minutes
  • Cook: 60 minutes
  • Serves: 6

Ingredients

  • 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

Instructions

  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%