Balsamic Glaze Pork + Roasted Veggies – La Cucina di Kerrs

We made it through the first week back to school and full schedules, and this 1st weekend of September we’re getting back to batch cooking on Sundays to have some relief during the busy week and to sidestep dinner panic a bit.  This Balsamic Glaze Pork + Roasted Veggies recipe is a spin on the Sunday classic roast my own parents used to make using the sheet pan bake method instead and the aroma triggering the nostalgia of something hearty cooking in the oven.  It’s one of our fave slow down Sunday comfort foods for Fall/Winter, and we think you’ll love making it too – it’s simple to prep (only 4 ingredients!), delicious, and you should have extra for leftovers or lunches during the week – boo-yah!  A great non-turkey alternative for your Thanksgiving meals too!

You’ll Need:

VEGGIES

• 5 lbs brussels sprouts, washed, ends trimmed, halved
• 5 medium-sized carrots (or 4-5 handfuls pre-washed mini carrots)
• olive oil (*approx. 4 – 6 tbsp – enough to coat veggies) extra virgin
• sea salt to taste
• black pepper to taste

PORK

• 2 lbs pork tenderloin (*use 1 lb for family of 4*)
• sea salt to taste
• black pepper to taste
• 2 tbsp olive oil extra virgin
• 2 sprigs fresh rosemary
• 1 tbsp balsamic glaze (*drizzle to taste*)

Instructions

1. Preheat oven to 375F
2. Place brussels sprouts on one side and carrots on the other side of parchment paper-lined baking sheet, leaving room in middle for pork tenderloin to lay.
3. Drizzle veggies with olive oil & sprinkle with sea salt + black pepper.  Toss to coat.
4. Place pork tenderloin in center of baking sheet.  Drizzle pork tenderloin with olive oil, sea salt + black pepper (both sides, to taste).  Rub in to ensure even coating.
5. Drizzle balsamic glaze from top to bottom of pork tenderloin.  Place rosemary sprigs on top of meat.
6. Bake in the oven for 40 minutes, remove and let pork rest 5-10 minutes.
7. Slice pork and serve with veggies.  Add a drizzle of balsamic glaze & garnish with fresh rosemary.  Enjoy!

Print Recipe

Balsamic Glaze Pork & Roasted Veggies

Try this simple 4-ingredient one pan pork + roasted veggies with balsamic glaze!  

Prep Time5 minutes mins

Cook Time45 minutes mins

Resting Time5 minutes mins

Total Time50 minutes mins

Course: Main Course

Keyword: balsamic glaze, easy recipe, pork recipe, pork tenderloin, quick meals, roasted vegetables, sheet pan dinner

Servings: 8 people

Author: House of Kerrs

Ingredients

VEGGIES

• 1.5 lbs brussels sprouts, washed, ends trimmed, halved
• 5 medium-sized carrots (or 4-5 handfuls pre-washed mini carrots)
• olive oil (*approx. 4 - 6 tbsp - enough to coat veggies) extra virgin
• sea salt to taste
• black pepper to taste

PORK

• 2 lbs pork tenderloin (*use 1 lb for family of 4*)
• sea salt to taste
• black pepper to taste
• 2 tbsp olive oil extra virgin
• 2 sprigs fresh rosemary
• 1 tbsp balsamic glaze (*drizzle to taste*)

Instructions

• Preheat oven to 375F
• Place brussels sprouts on one side and carrots on the other side of parchment paper-lined baking sheet, leaving room in middle for pork tenderloin to lay.
  
• Drizzle veggies with olive oil & sprinkle with sea salt + black pepper.  Toss to coat.
• Place pork tenderloin in center of baking sheet.  Drizzle pork tenderloin with olive oil, sea salt + black pepper (both sides, to taste).  Rub in to ensure even coating.  
• Drizzle balsamic glaze from top to bottom of pork tenderloin.  Place rosemary sprigs on top of meat.
• Bake in the oven for 40 minutes, remove and let pork rest 5-10 minutes.
• Slice pork and serve with veggies.  Add a drizzle of balsamic glaze & garnish with fresh rosemary.  Enjoy!
  

If you try this Balsamic Glaze Pork + Roasted Veggies recipe let us know what you think!  For more simple family meal ideas, check out our faves here!

Buon appetito!