Categories: Meals
Ingredients
- 1 lb. Brussels sprouts, halved
- 1 lb. baby potatoes, halved
- 3 tbsp olive oil
- 3 garlic cloves (2 smashed, 1 grated)
- Kosher salt and black pepper
- 1 pork tenderloin, trimmed
- 1 tsp minced fresh rosemary
- 2 small red onions, sliced 1/4-inch thick
- 1/2 cup balsamic vinegar
- 2 tsp sugar
- 1 tbsp chopped fresh parsley
Directions
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ace a rimmed baking sheet on the middle oven rack and preheat to 450. Toss the Brussels sprouts and potatoes with 1 1/2 tbsp olive oil and 2 smashed garlic cloves in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until tender and browned, 25 to 30 minutes.
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Meanwhile, season the pork all over with the salt and pepper, then rub with the rosemary and grated garlic. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 6 minutes. Transfer the pork to a small baking sheet (reserve the skillet) and roast in the oven until cooked through, 10 to 12 minutes. Remove to a cutting board. Let rest 5 minutes, then slice against the grain.
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Meanwhile, add the remaining 1/2 tbsp olive oil to the reserved skillet; heat over medium-high heat. Add the red onions and a big pinch of salt and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Reduce the heat to medium and add the balsamic vinegar, 1/2 cup water and the sugar. Simmer, stirring occasionally, until the sauce thickens, 8 to 10 minutes; season with salt and pepper.
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Divide the pork, onions and roasted veggies among plates. Sprinkle with the parsley.