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A plate of pork, sweet poato, carrots, and onions, with a fork resting on the rim, on top of tan burlap and a pink patterned cloth napkin.

Balsamic Dijon Pork Loin with Sweet Potatoes, Onions, & Carrots

  • Author: Meghan Yager
  • Total Time: 4 hours, 55 mins
  • Yield: Serves: 4-6


  • 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


  1. 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.
  2. Insert one garlic slice into each slit.
  3. Place pork into a gallon size zip-top bag.
  4. Add Dijon mustard, balsamic vinegar, rosemary, salt, and pepper to the bag.
  5. Seal the bag and gently rub the pork loin to cover with the marinade.
  6. Refrigerate for 4 hours, or overnight.
  7. Preheat oven to 350˚F.
  8. Place pork loin in a shallow baking dish. Place the cut vegetables around the pork loin.
  9. Sprinkle vegetables evenly with salt and pepper.
  10. Place in oven and roast for 45 minutes, or until the center reaches 160˚F on an instant read thermometer.
  11. Remove from oven and let pork rest for about 5 minutes.
  12. 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