Categories: Meals

Ingredients

• 1 lb. Brussels sprouts, halved
• 1 lb. baby potatoes, halved
• 3 tbsp olive oil
• 3 garlic cloves (2 smashed, 1 grated)
• Kosher salt and black pepper
• 1 pork tenderloin, trimmed
• 1 tsp minced fresh rosemary
• 2 small red onions, sliced 1/4-inch thick
• 1/2 cup balsamic vinegar
• 2 tsp sugar
• 1 tbsp chopped fresh parsley

Directions

1. ace a rimmed baking sheet on the middle oven rack and preheat to 450. Toss the Brussels sprouts and potatoes with 1 1/2 tbsp olive oil and 2 smashed garlic cloves in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until tender and browned, 25 to 30 minutes.

2. Meanwhile, season the pork all over with the salt and pepper, then rub with the rosemary and grated garlic. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 6 minutes. Transfer the pork to a small baking sheet (reserve the skillet) and roast in the oven until cooked through, 10 to 12 minutes. Remove to a cutting board. Let rest 5 minutes, then slice against the grain.

3. Meanwhile, add the remaining 1/2 tbsp olive oil to the reserved skillet; heat over medium-high heat. Add the red onions and a big pinch of salt and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Reduce the heat to medium and add the balsamic vinegar, 1/2 cup water and the sugar. Simmer, stirring occasionally, until the sauce thickens, 8 to 10 minutes; season with salt and pepper.

4. Divide the pork, onions and roasted veggies among plates. Sprinkle with the parsley.

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