1 1/2 tbsp P&P Arbequina evoo
2 tbsp honey
3 tbsp P&P black mission fig balsamic
1 tsp minced garlic cloves
2 tsp chopped fresh rosemary, divided
1 fresh pork tenderloin
2 cups halved brussels sprouts, outer leaves removed
3 golden beets, peeled and cut into 8ths
1 large parsnip, peeled and sliced
2 large carrots, peeled and sliced
1 medium red onion, skins removed and
cut into wedges
Salt + Pepper, to taste
Preheat the oven to 425 degrees F.
In a 1 cup glass measuring cup, combine the evoo, honey, balsamic, garlic cloves, and 1 3/4 teaspoons fresh
rosemary . Reserve the other 1/4 teaspoon for a later
step. Whisk well. Set aside.
Unpackage the pork and pat it dry. Place it on a large
baking sheet. Arrage the brussels sprouts, golden
beets, parsnip, carrots, and red onion around the pork.
Using a silicone pastry brush, baste approximately 2
tablespoons of the balsamic mixture over all sides of
the pork tenderloin.
Then, sprinkle the top of the pork with the remaining
1/4 teaspoon of fresh rosemary. Drizzle the remaining
balsamic vinegar over the vegetables. Toss to coat.
Season with salt and pepper, if desired.
Place the sheet pan on the middle rack in the preheated oven and cook for 20 – 25 minutes, or until the meat
is cooked the vegetables are tender.
Let the meat rest for about 5 minutes before slicing.