BALSAMIC ROAST PORK TENDERLOIN WITH ASPARAGUS AND LEEKS
How to make Balsamic Roast Pork Tenderloin with Asparagus and Leeks
Provided by @MakeItYours
Number Of Ingredients 12
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
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