Ingredients
Scale
- 2 lbs pork tenderloin
- 2 large cloves garlic, sliced thin
- 2 Tbsp Dijon mustard
- 2 Tbsp balsamic vinegar
- 1 tsp chopped fresh rosemary
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 large sweet potato, peeled and cut into 1-inch chunks
- 1 large red onion, peeled and cut into 1-inch pieces
- 2 cups peeled and sliced carrots (approx. 5 medium)
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Lay pork tenderloin on a cutting board and use a sharp knife to cut about 10 slits that are one inch in length and about 1/4-1/2 inch deep, evenly spaced from one end to the other.
- Insert one garlic slice into each slit.
- Place pork into a gallon size zip-top bag.
- Add Dijon mustard, balsamic vinegar, rosemary, salt, and pepper to the bag.
- Seal the bag and gently rub the pork loin to cover with the marinade.
- Refrigerate for 4 hours, or overnight.
- Preheat oven to 350˚F.
- Place pork loin in a shallow baking dish. Place the cut vegetables around the pork loin.
- Sprinkle vegetables evenly with salt and pepper.
- Place in oven and roast for 45 minutes, or until the center reaches 160˚F on an instant read thermometer.
- Remove from oven and let pork rest for about 5 minutes.
- Slice and serve with the vegetables.
- Prep Time: 4 hours, 10 mins
- Cook Time: 45 mins
- Category: Pork
- Method: Roasting
- Cuisine: Dinner
Keywords: balsamic, dijon, pork loin, dinner, supper, marinated pork