INGREDIENTS:
- 2 lbs boneless pork tenderloins
- 1/2 cup extra virgin olive oil
- 4–6 Tablespoons high-quality balsamic vinegar
- 2–3 heaping Tablespoons pure honey
- 1 whole head garlic, peeled and minced
- 1/2 cup onion, minced
- 1/4 cup fresh rosemary leaves, minced
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 lbs baby potatoes, cut into even, bite-size pieces
- 1 lb carrots, peeled and cut into even, bite-size pieces
INSTRUCTIONS:
Preheat oven to 350F with rack on lower middle position. Line a large baking pan with foil and generously grease foil. Use paper towels to pat-dry all excess moisture from the pork tenderloins; place tenderloins in center of greased-foiled pan and set aside. In a large bowl, combine olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper. Use a whisk to combine well to form the marinade. Reserve 1/3 cup of the marinade in separate small bowl. Add potatoes and carrots to the marinade in large bowl and toss to combine well. Evenly drizzle the reserved 1/3 cup marinade over the pork, ensuring all sides are coated. Place potato/carrot mixture evenly around the pork tenderloins, ensuring that all marinade is evenly dispersed. Roast in oven 45-50 minutes, OR until pork reaches internal temp of 145F when tested in the thickest center portion. Actual cook time will vary according to oven variations. If pork is done before veggies, carefully use tongs to transfer pork to a platter and keep warm at room temp for at least 5 to 10 minutes – always allow roasts to rest at room temp before slicing (pork’s temp will continue to rise during resting; juices will re-disperse throughout the roast during rest period.) If potatoes/carrots need to cook longer, bump up the oven temp to 425F and continue roasting veggies until nicely browned and tender – check often for doneness. Once ready to serve, slice pork and drizzle with any pan sauces that remain. Serve with potatoes and carrots.