Pork Tenderloin with Balsamic Root Vegetables

Herb-crusted pork tenderloin with caramelized carrots and parsnips, finished with balsamic glaze for a hearty one-pan dinner.

Prep: 20 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb pork tenderloin
• 3 cups carrots
• 2 cups parsnips
• 3 tbsp olive oil
• 0.25 cup balsamic vinegar
• 1 tbsp thyme
• 3 cloves garlic
• 1.5 tsp salt
• 0.5 tsp black pepper

Cooking instructions

1. Slice the pork tenderloin into 1-inch thick medallions and pat dry with paper towels. Season both sides with 1 teaspoon of salt and the black pepper.
2. Peel the carrots and parsnips, then cut them into 1/2-inch thick batons. Mince the garlic and chop the thyme.
3. Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Sear the pork medallions for 3 minutes per side until golden brown, then remove them from the pan and set aside on a plate. (about 6 min)
4. Add the remaining tablespoon of olive oil to the same pan. Sauté the carrots and parsnips with the remaining 1/2 teaspoon of salt until they begin to soften and brown, about 8 minutes. (about 8 min)
5. Add the minced garlic and chopped thyme to the pan, cooking until fragrant for 1 minute. (about 1 min)
6. Return the pork medallions and any accumulated juices to the pan, nestling them among the vegetables. Pour the balsamic vinegar over the mixture.
7. Simmer everything together, covered, until the pork reaches an internal temperature of 145°F and the vegetables are tender, about 10 minutes. (about 10 min)
8. Remove the lid and increase the heat slightly for 2 minutes to reduce the balsamic juices into a glaze that coats the ingredients before serving. (about 2 min)