Balsamic Rosemary Pork Tenderloin with Potatoes & Pearl Onions [DAY 187]

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is less expensive and provides a similar acidity.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative for cooking.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more accessible and has a longer shelf life.

pearl onions

🥗Healthier: shallots

💰Cheaper: yellow onions

Yellow onions are more affordable and can be used in a pinch.

Prepare a large roasting pan lined with aluminum foil and drizzle some olive oil in the center.

Make slits in the pork tenderloin and insert slivers of garlic and rosemary leaves into each slit.

Season the pork tenderloin with salt and black pepper on both sides.

Heat a small nonstick skillet over medium-high heat and add 1 tablespoon of olive oil.

Sear the pork tenderloin in the skillet for 4 minutes on each side until browned.

Transfer the foil with the pork to a baking sheet for easy handling.

Peel and quarter the potatoes, then arrange them in a single layer in the microwave.

Microwave the potatoes for 10 minutes on the potato setting or at 700 watts.

In a large bowl, combine the pickled pearl onions, balsamic vinegar, remaining olive oil, and the rest of the rosemary, roughly torn.

Once the potatoes are done, add them to the bowl with the onions and season with salt and pepper, mixing everything to combine.

Place the potato and onion mixture around the pork in the baking sheet and drizzle with balsamic vinegar.

Roast everything in the oven for 30 minutes.

Remove the pork from the oven and cover it with aluminum foil to rest for 10 minutes.

Return the potatoes and onions to the oven to roast for an additional 10 minutes.

Slice the pork tenderloin and serve it with the roasted potatoes and pearl onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens