BALSAMIC ROAST PORK TENDERLOIN WITH ASPARAGUS AND LEEKS

Steps:

• Rinse pork and pat dry. Stir together vinegar, garlic, and pepper in a cup. Place in a large heavy-duty resealable plastic bag with pork and seal, turning until coated well. Marinate at room temperature, turning bag occasionally, 30 minutes.
• Preheat oven to 450 degree F. Arrange rack in middle of oven. Lightly oil a baking sheet. Cut off dark-green tops from leeks and reserve for another use. Halve, lengthwise, the remaining white and pale-green part of leek and clean (see cue). Arrange asparagus and leeks in a single layer on prepared baking sheet. Toss with oil; season with salt and pepper.
• Remove pork from marinade and place on vegetables. Pour marinade over pork; season with salt. Roast, turning pork and vegetables halfway through, until an instant-read thermometer inserted in center of pork registers 150 degree F and vegetables are tender, about 30 minutes.
• Let pork stand in pan 10 minutes before carving into 1/4-inch-thick slices. Arrange pork slices over vegetables on a serving platter. Makes 4 servings.
• Nutrition Facts
• Servings Per Recipe 4
• cal.(kcal)250,
• Fat, total(g)9,
• chol.(mg)75,
• sat. fat(g)3,
• carb.(g)15,
• fiber(g)2,
• pro.(g)29,
• sodium(mg)71,
• Percent Daily Values are based on a 2,000 calorie diet