Description
A savory dish featuring pork tenderloin glazed with balsamic vinegar, served alongside roasted Brussels sprouts.
Ingredients
Scale
- 1.5 lbs pork tenderloin
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 lb Brussels sprouts, halved
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a small saucepan, combine balsamic vinegar and honey. Simmer over medium heat until thickened, about 10 minutes.
- Season pork tenderloin with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until browned.
- Transfer the pork to a baking dish and brush with balsamic glaze.
- In the same skillet, add Brussels sprouts and season with salt and pepper. Sauté for 5 minutes.
- Add Brussels sprouts to the baking dish with the pork.
- Roast in the oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- Let the pork rest for 5 minutes before slicing.
- Serve the sliced pork drizzled with additional balsamic glaze and garnished with fresh thyme.
Notes
- For a variation, add garlic and shallots to the Brussels sprouts.
- Consider plating with a drizzle of balsamic reduction for aesthetics.
- Use a meat thermometer for precise doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: pork tenderloin, balsamic glaze, roasted Brussels sprouts