Categories: Meals
Ingredients
- 1/3 cup balsamic vinegar
- 5 garlic cloves, minced
- 1/3 cup plus 1/4 cup olive oil, plus more for the pans
- 4 tsp dried oregano
- 2 tsp kosher salt, plus more to taste
- 1 1/2 tsp black pepper
- 2 pork tenderloins (each slightly over 1 lb.)
- 6 sweet potatoes, each cut into 6 wedges
- 6 shallots, quartered
- Chopped fresh parsley, for topping
Directions
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Whisk the balsamic vinegar, garlic, 1/3 cup olive oil, 2 tsp oregano and 1 tsp each salt and pepper in a small bowl.
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Place the pork in a large Ziploc bag and pour in the marinade. Seal the bag, place in a dish and marinate for 30 minutes at room temp or 2 hours in the fridge.
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Position racks in the upper and lower thirds of the oven and preheat to 450. Toss the sweet potatoes and shallots with the remaining 1/4 cup olive oil, 1 tsp salt and 2 tsp oregano and 1/2 tsp pepper in a large bowl.
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Lightly oil 2 sheet pans. Put a pork tenderloin on each pan and season lightly with salt. Arrange the sweet potatoes and shallots cut-sides down around each tenderloin.
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Roast, rotating the pans halfway through and shaking them to loosen the potatoes, until cooked through, and the potatoes are tender, 20-30 minutes. Slice the pork and serve with the veggies. Top with parsley.