Maple-Balsamic Glazed Pork Tenderloin with Rosemary Roasted Vegetables

Ingredient Spotlight. Our Vermont Maple Dark Balsamic Vinegar is made with real Vermont maple syrup, so it reduces into a glaze that is sweet, woodsy, and just tart enough to keep the pork from cloying. Our Rosemary Fused Olive Oil carries a green, resinous perfume that clings to roasted vegetables beautifully.

Ingredients

• 1½ lb pork tenderloin
• ½ cup Vermont Maple Dark Balsamic Vinegar
• 2 Tbsp + ¼ cup Rosemary Fused Olive Oil
• 1 tsp Dijon mustard
• 5 rainbow carrots, halved lengthwise · 10 fingerling potatoes, halved · ½ sweet onion, sliced
• 1 cup French green beans · 1 Gala apple, sliced
• 3 cloves garlic, minced · 1 Tbsp each garlic powder, onion powder, dried rosemary · sea salt · pepper

Instructions

1. Heat oven to 400°F. In a small saucepan over medium, simmer the maple balsamic, stirring constantly, until reduced by half, 15–20 minutes. Whisk in the Dijon and set aside.
2. Mix the garlic powder, onion powder, dried rosemary, salt, and pepper; rub all over the pork.
3. Sear the tenderloin in 2 Tbsp rosemary oil in a cast-iron skillet, 2 minutes per side, then slide the skillet into the oven for 10 minutes.
4. Toss the vegetables and apple with ¼ cup rosemary oil, the minced garlic, salt, and pepper on a sheet pan; roast alongside.
5. Brush the pork with glaze, then again every 5 minutes for 20 minutes. Rest 10 minutes, slice, and finish with a raw drizzle of maple balsamic over everything.

Chef's Notes

• The glaze scorches easily — keep stirring and pull it the moment it coats a spoon.
• Rest the pork before slicing so the juices stay in the meat, not on the board.

Make It Yours

• Scatter toasted Pepitas over the finished platter for a nutty crunch.

Allergens: contains mustard.

This is our favorite way to show off the maple balsamic — come taste it at the shop before your next roast.