Lean pork tenderloin is an easy choice for a weeknight family meal. This molasses and black pepper crusted roast tenderloin is an effortless sheet pan dinner that is ready in 30 minutes. While the tenderloin is in the oven, roast the broccolini at the same time. Finish with a drizzle of balsamic vinegar and dinner is served.
INGREDIENTS
Pork Tenderloin:
3 tablespoons molasses
1 teaspoon balsamic vinegar
1/2 teaspoon Worcestershire sauce
1 garlic clove, minced
1 (1 1/2 pound) pork tenderloin, trimmed of all visible fat
1/2 teaspoon salt
2 teaspoons freshly ground black pepper
Broccolini:
1 pound broccolini (or broccoli rabe)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon balsamic vinegar
DIRECTIONS
Preheat oven to 400 degrees F. In a large bowl, whisk together the molasses, balsamic vinegar, Worcestershire sauce, and garlic. Pat the pork tenderloin dry with a paper towel. Place the tenderloin in the bowl with the molasses mixture and turn to coat.
Place the pork on a rack in a roasting pan. Coat all sides with the salt and pepper. Press the seasoning into the meat with your hands.
In another roasting pan, toss the broccolini with olive oil. Season with the salt and pepper. Place the pan with the pork into the oven. Roast until the pork reaches an internal temperature of 145 degrees F, about 20-22 minutes. After 10 minutes, place the pan with the broccolini in the oven and roast for 10-12 minutes. When both the pork and the broccolini are done, remove from the oven. Let the pork stand 5 minutes before slicing.
To serve, arrange the sliced tenderloin on a serving platter and place the broccolini next to the pork. Drizzle the broccolini with the balsamic vinegar. Serve immediately.
Serves 6
Calories: 190 kcal | Carbohydrates: 11g | Protein: 26g | Fat: 5g | Cholesterol: 75mg | Sodium: 330mg | Potassium: 770mg | Fiber: 2g| Sugar: 8g