Ingredients
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4 tablespoons olive oil, divided
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2 dates, pitted and chopped, or to taste
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3 tablespoons white balsamic vinegar
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2 teaspoons minced fresh rosemary
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1 teaspoon sliced garlic
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1 teaspoon salt, or to taste
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½ teaspoon freshly ground black pepper, or to taste
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6 cups 1/2-inch x 2-inch rainbow carrot sticks
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4 cups 1/2-inch x 2-inch peeled, seeded butternut squash chunks
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½ red onion, sliced lengthwise
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2 (1 1/4 pound) pork tenderloins
Directions
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Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper or foil.
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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.
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Combine rainbow carrots, butternut squash, and red onion in a large bowl. Toss with balsamic mixture, and place on the prepared sheet pan.
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Roast vegetables, uncovered in the preheated oven for 20 minutes.
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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.
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Stir vegetables; nestle tenderloins into vegetables. Brush each tenderloin with 1 tablespoon reserved balsamic mixture and return the sheet pan to the oven.
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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).
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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 (per serving)
| 306 | Calories |
| 12g | Fat |
| 19g | Carbs |
| 31g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 306 | |
| % 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.
