Honey Balsamic Roasted Pork Loin

Honey balsamic pork tenderloin with roasted vegetables is a terrific autumn recipe to delight your tastebuds. This is surprisingly simple to put together and the smells from the kitchen are mouth-wateringly nice.


It's not yet Autumn here in my little corner of the world but with the humidity lifting, it certainly is starting to feel like it. When I came home from the market with a pork tenderloin I scored at a reasonable price, I started taking inventory of vegetables I had on hand to cook this baby up. The great thing about this recipe is you can swap out the vegetables depending on what you prefer or what you have available. Aside from the vegetables, you will only need a few ingredients to make the balsamic dressing, most of which you probably have already.


Equipment


  • Large, rectangular, glass baking dish. It should be big enough to accommodate your pork tenderloin with room around the sides for the vegetables.

  • Kitchen knife

  • Spoon

  • Measuring spoons

  • Small Whisk

  • Meat thermometer

  • Bowl

  • Vegetable peeler


Ingredients

  • 1 Pork tenderloin

  • 1 Squash

  • 6 Carrots (normal size (organic), 4 if using large ones)

  • 4 Medium Potatoes

  • 1 Medium Onion

  • 2 Garlic cloves

  • Salt & Pepper to taste

  • 1 Pinch Peppercorns

  • 2 Tbs Honey

  • 3 Tbs Balsamic Vinegar

  • 2 Tsp Rosemary

  • 2 1/2 Tbs Olive Oil

Let's Get Started


Preheat your oven to 425 degrees Fahrenheit. Wash your hands before you begin. First, you'll want to add a tablespoon of olive oil to your cooking dish and coat it all over the bottom and sides with your fingers. Place the tenderloin in the center of the dish and season it on all sides with salt and pepper. Set it aside while you prep the vegetables.



Scrub all of the vegetables. Peel and quarter the potatoes and onion and add them to the dish around the tenderloin. Peel and chop the carrots and add them to the dish. Slice the squash and add it to the dish.



Now, let's make the balsamic dressing. Grab a bowl, just a normal bowl, it doesn't need to be very big.


How to Peel Garlic


Peeling garlic drives a lot of people crazy. There is a simple method that can make your life a whole lot easier. All you'll need is a knife. Take your garlic clove and lay it on a flat surface. Using your knife cut the ends off. Lay your knife flat over a clove and pop (slap it) it good with the base of your hand. Not too hard, you don't want to crush the garlic.



Now, the peeling should come right off very easily. If not, pop it again a little harder. The more you do it, the more you will gain a feel for the right pressure. Do the same to the other clove and you're good to go. Chop finely or mince the garlic and add it to the bowl.


Back to the Balsamic Dressing


In the bowl with the garlic add the following:

  • 1 1/2 Tbs of olive oil

  • 3 Tbs Balsamic Vinegar

  • 2 Tsp Rosemary

  • 2 Tbs Honey

  • 1 Pinch of peppercorns

Using a small whisk, mix all the ingredients. Take the brush and brush the dressing over and around the tenderloin generously. Drizzle the remainder all over the vegetables.



Place the dish in the oven uncovered. Most recipes of this type cook the roast for 20-25 minutes. However, I lowered the heat to 375 degrees Fahrenheit and slow-cooked it for about an hour. I am always a little more cautious when it comes to cooking pork. The main goal is to make sure it is done and it will be done when the internal temperature reaches 150-155 degrees Fahrenheit. It will be safe to eat at 145 degrees though.



When you've achieved your preference of 'doneness' remove the dish from the oven and allow it to rest for about 5 minutes before serving.


Serve It Up


I served this baby up with some fresh corn on the cob and some buttered dinner rolls. I admit I was a little nervous thinking I may have overcooked it by going on for an hour, but no, it was perfectly tender and juicy. It turned out just the way I wanted, no regrets.


[Click the arrows to check out the slide]


This was my first oven-roasted pork tenderloin and I am so glad it was. I am always looking for new ways to use squash. It smells absolutely dreamy and has a taste that doesn't disappoint. I hope you give it a try, fall time is right around the corner and this is the perfect dish for it.


Thank you for reading and have a blessed day.



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