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4 tablespoons olive oil, divided
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2 dates, pitted and chopped, or to taste
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3 tablespoons white balsamic vinegar
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2 teaspoons minced fresh rosemary
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1 teaspoon sliced garlic
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1 teaspoon salt, or to taste
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½ teaspoon freshly ground black pepper, or to taste
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6 cups 1/2-inch x 2-inch rainbow carrot sticks
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4 cups 1/2-inch x 2-inch peeled, seeded butternut squash chunks
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½ red onion, sliced lengthwise
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2 (1 1/4 pound) pork tenderloins
Sheet Pan Balsamic Pork Tenderloin with Rainbow Vegetables
Dress up pork tenderloins with colorful rainbow carrots, butternut squash, and red onion. Garnish with fresh herbs if you like. A green vegetable or salad completes the meal.
Nutrition Information
251
Calories
10g
Carbohydrates
27g
Protein
591mg
Potassium
9g
Fiber
7g
Sugar
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