Ingredients
Scale
- 2 large pork tenderloins (about 1.5 lbs each)
- 1 lb baby potatoes, halved
- 1 lb Brussels sprouts, trimmed and halved
- 4 large carrots, peeled and sliced into thick coins
- 1 red onion, cut into wedges
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons honey (for glazing)
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. In a small bowl, whisk together 3 tablespoons of olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, and pepper. Place the pork tenderloins on a cutting board and pat them dry with paper towels. Rub about a third of the herb oil mixture all over the pork and set it aside.
- Place the halved potatoes, Brussels sprouts, carrots, and red onion wedges into a large mixing bowl. Pour the remaining herb oil mixture over the vegetables and toss thoroughly until every piece is coated. Spread the vegetables out in a single layer on the prepared sheet pan, leaving a space in the center for the pork.
- Nestle the seasoned pork tenderloins into the center of the sheet pan, surrounded by the vegetables. Place the pan in the center of the oven. Roast for 20 minutes. While it roasts, mix the honey and balsamic vinegar in a tiny bowl. After the initial 20 minutes, quickly brush the honey-balsamic glaze over the pork. This creates a beautiful mahogany crust.
- Return the pan to the oven and continue roasting for another 15 to 20 minutes. Use a meat thermometer to check the pork; it is ready when the internal temperature reaches 145°F (63°C). Remove the pan from the oven. Transfer the pork to a cutting board and tent it loosely with foil to rest for at least 10 minutes. This keeps the juices inside the meat. If the vegetables need more browning, you can pop them back in the oven for a few minutes while the meat rests.
- Slice the pork into thick medallions. Arrange the roasted vegetables on a large festive platter and place the pork slices right on top. Pour any remaining juices from the sheet pan over the meat. Garnish with a few extra sprigs of fresh rosemary for that perfect Christmas look.
- Cook Time: 60 minutes