Danielle Occhiogrosso Daly
Make a quick pan sauce of balsamic vinegar, honey and fresh thyme to top off juicy pork tenderloin.
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Cal/Serv:
370
Yields:
4
servings
Prep Time:
0
hours
25
mins
Total Time:
0
hours
35
mins
red onion, thinly sliced
lb.
cubed butternut squash
tbsp.
olive oil, divided
6-oz portions pork tenderloin
c.
plus 1 Tbsp balsamic vinegar, divided
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- Heat oven to 425°F. On a large rimmed baking sheet, toss onion and butternut squash with 1 tablespoon olive oil and 1/2 teaspoon each salt and pepper. Roast until tender, 18 to 20 minutes.
- Meanwhile, pat pork tenderloin dry and season with 1/2 teaspoon each salt and pepper. Heat a large skillet on medium-high. Add remaining tablespoon olive oil and brown pork on all sides. Remove from skillet and set aside. Let pan cool slightly, then add 1/4 cup balsamic vinegar, honey and thyme to skillet and simmer 1 minute. Return pork to skillet and turn to coat in sauce. Transfer skillet to oven and roast until temperature registers 140°F on instant-read thermometer, about 8 minutes.
- When vegetables are done, remove from oven and toss with arugula and remaining 1 tablespoon balsamic vinegar. Remove pork from oven and transfer to cutting board; transfer glaze to small bowl. Let pork rest 3 minutes, then slice, serve with vegetables and drizzle with glaze.
NUTRITIONAL INFORMATION (per serving): About 370 calories, 13 g fat (3 g saturated), 37 g protein, 585 mg sodium, 26 g carbohydrates, 4 g fiber
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Source : Goodhousekeeping
