For an even deeper flavor, marinate the pork tenderloins in the balsamic mixture for at least 30 minutes before searing. Feel free to substitute other vegetables, such as Brussels sprouts, sweet potatoes, or bell peppers, based on your preference and what's in season. If you don't have white balsamic vinegar, regular balsamic vinegar can be used, but it will result in a slightly darker glaze.
Sheet Pan Balsamic Pork Tenderloin with Rainbow Vegetables
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS24
Elevate your weeknight dinner with this vibrant sheet pan recipe! Tender pork tenderloins are glazed with a sweet and tangy balsamic reduction and roasted alongside a medley of colorful rainbow carrots, butternut squash, and red onion, creating a complete and delicious meal with minimal cleanup.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol92 mg
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Fiber4 g
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Protein31 g
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Saturated Fat3 g
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Sodium385 mg
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper or foil. (5 minutes)
02
Step
5 mins
In a blender or small food processor, combine 2 tablespoons olive oil, dates, white balsamic vinegar, rosemary, garlic, salt, and pepper. Pulse several times to mix, then puree until smooth, about 1 minute. Reserve 2 tablespoons of the mixture for later use. (5 minutes)
03
Step
5 mins
Combine rainbow carrots, butternut squash, and red onion in a large bowl. Toss with balsamic mixture, and place on the prepared sheet pan. (5 minutes)
04
Step
20 mins
Roast vegetables, uncovered in the preheated oven for 20 minutes.
05
Step
5 mins
Meanwhile, blot tenderloins with paper towels. Heat 1 tablespoon oil in a large skillet over medium-high heat. Place tenderloins in skillet and cook until lightly browned, about 2 minutes per side. (5 minutes)
06
Step
0 mins
Stir vegetables; nestle tenderloins into vegetables. Brush each tenderloin with 1 tablespoon reserved balsamic mixture and return the sheet pan to the oven.
07
Step
20 mins
Roast, uncovered, until vegetables are tender and pork is slightly pink in the center, about 20 minutes. The internal temperature of the meat should read at least 145 degrees F (63 degrees C).
08
Step
0 mins
Drizzle vegetables and tenderloins with remaining 1 tablespoon olive oil.
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Alena Huel
Jun 13, 2025This recipe is a lifesaver on busy weeknights! So easy to throw together and the flavor is amazing.
Clark Senger
Jun 1, 2025I added some chopped pecans to the vegetables for extra crunch. It was a big hit!
Mac Kassulke
Apr 30, 2025My family loved this! The pork was so tender and the vegetables were perfectly cooked. I'll definitely be making this again.