Balsamic Pork Tenderloin with Roasted Vegetables
- 2.5 lbs Pork Tenderloin
- 4 medium red skinned potatoes, scrubbed, diced small 1/2 pound green beans, ends trimmed
- 4 ounces button mushrooms, quartered
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tsp Dijon mustard
- 1 TBSP minced garlic
- 1 TBSP fresh rosemary, chopped
- 1 TBSP fresh thyme, chopped
- 1 tsp fresh sage, chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
Combine all marinade ingredients in a sealable gallon baggie. Add tenderloins. Press air out of baggie and seal. Refrigerate for at least 4 hours.
Preheat oven to 400 degrees. Remove pork tenderloins from marinade and discard marinade. Season tenderloins with salt and pepper. In a LARGE (12 inch) oven-proof skillet, heat 1/4 cup olive oil. When oil is hot, add the tenderloins and sear on all sides, about 1-2 minutes per side. Place skillet in oven and finish cooking tenderloins, about 15-20 minutes or until internal temperature reaches 140 degrees. Remove pan from oven (BE CAREFUL, the handle will be screaming hot) Remove tenderloins to cutting board and cover tightly with aluminum foil.
Increase oven heat to 450 degrees. Place potatoes, green beans and mushrooms in same skillet. Toss to coat in the oil remaining in the skillet and season with salt and pepper. Return the skillet to the oven and let vegetables roast for and additional 15-20 minutes. Remove skillet from oven and transfer veggies to a serving platter. Slice tenderloins into 1 1/2 inch slices and spoon juices over meat and serve.