Categories: Meals

Ingredients

• 1/3 cup balsamic vinegar
• 5 garlic cloves, minced
• 1/3 cup plus 1/4 cup olive oil, plus more for the pans
• 4 tsp dried oregano
• 2 tsp kosher salt, plus more to taste
• 1 1/2 tsp black pepper
• 2 pork tenderloins (each slightly over 1 lb.)
• 6 sweet potatoes, each cut into 6 wedges
• 6 shallots, quartered
• Chopped fresh parsley, for topping

Directions

1. Whisk the balsamic vinegar, garlic, 1/3 cup olive oil, 2 tsp oregano and 1 tsp each salt and pepper in a small bowl.

2. Place the pork in a large Ziploc bag and pour in the marinade. Seal the bag, place in a dish and marinate for 30 minutes at room temp or 2 hours in the fridge.

3. Position racks in the upper and lower thirds of the oven and preheat to 450. Toss the sweet potatoes and shallots with the remaining 1/4 cup olive oil, 1 tsp salt and 2 tsp oregano and 1/2 tsp pepper in a large bowl.

4. Lightly oil 2 sheet pans. Put a pork tenderloin on each pan and season lightly with salt. Arrange the sweet potatoes and shallots cut-sides down around each tenderloin.

5. Roast, rotating the pans halfway through and shaking them to loosen the potatoes, until cooked through, and the potatoes are tender, 20-30 minutes. Slice the pork and serve with the veggies. Top with parsley.

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