Ingredients

• 2 pounds boneless pork tenderloins
• 1/2 cup olive oil
• 6 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 whole head garlic, peeled and minced
• 1 onion, minced
• 1/4 cup fresh rosemary leaves, minced
• 2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 pounds baby potatoes, halved or quartered
• 1 pound carrots, peeled and sliced into 1/2 inch sticks

Instructions

1. Preheat oven to 350F. Line a large baking pan with foil. Grease foil with oil or cooking spray.
2. Place tenderloins in center of greased pan and set aside.
3. In a large bowl, combine olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper. Whisk to combine.
4. Reserve 2/3 cup of the marinade in separate small bowl. Set aside.
5. Stir in potatoes and carrots. Toss to combine.
6. Drizzle 1/3 cup marinade over the pork, ensuring all sides are coated.
7. Set remaining marinade aside to use as a sauce to serve.
8. Place vegetables evenly around the pork tenderloins.
9. Roast in oven for about 50 min or until pork reaches internal temp of 145F. Allow pork to rest for 5-10 minutes before slicing.
10. While pork is resting, heat remaining marinade in a small saucepan.
11. Once ready to serve, slice pork and drizzle with warm marinade.