Recipe Details
Ingredients
-
4tablespoonsolive oil, divided
-
2dates, pitted and chopped, or to taste
-
3tablespoonswhite balsamic vinegar
-
2teaspoonsminced fresh rosemary
-
1teaspoonsliced garlic
-
1teaspoonsalt, or to taste
-
½teaspoonfreshly ground black pepper, or to taste
-
6cups1/2-inch x 2-inch rainbow carrot sticks
-
4cups1/2-inch x 2-inch peeled, seeded butternut squash chunks
-
½red onion, sliced lengthwise
-
2(1 1/4 pound)pork tenderloins
Cooking Directions
-
Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper or foil.
-
Place 2 tablespoons olive oil, dates, vinegar, rosemary, garlic, salt, and pepper in a blender or small food processor. Pulse several times to mix, then puree until smooth, about 1 minute. Reserve 2 tablespoons of the mixture for later use.
-
Combine rainbow carrots, butternut squash, and red onion in a large bowl. Toss with balsamic mixture, and place on the prepared sheet pan.
-
Roast vegetables, uncovered in the preheated oven for 20 minutes.
-
Meanwhile, blot tenderloins with paper towels. Heat 1 tablespoon oil in a large skillet over medium-high heat. Place tenderloins in skillet and cook until lightly browned, about 2 minutes per side.
-
Stir vegetables; nestle tenderloins into vegetables. Brush each tenderloin with 1 tablespoon reserved balsamic mixture and return the sheet pan to the oven.
-
Roast, uncovered, until vegetables are tender and pork is slightly pink in the center, about 20 minutes. The internal temperature of the meat should read at least 145 degrees F (63 degrees C).
-
Drizzle vegetables and tenderloins with remaining 1 tablespoon olive oil.
Cook’s Note:
Use any combination of root vegetables your family prefers by substituting an equal amount of beets, turnips, or parsnips for some of the carrots.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories306 | |
% Daily Value * | |
Total Fat 12g |
16% |
Saturated Fat 3g |
14% |
Cholesterol 92mg |
31% |
Sodium 385mg |
17% |
Total Carbohydrate 19g |
7% |
Dietary Fiber 4g |
15% |
Protein 31g |
62% |
Potassium 1115mg |
24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved