Pork Tenderloin with Balsamic Tea Glaze and Roasted Vegetables
3/4 cup bottled iced tea
3/4 cup balsamic vinegar
2 carrots, peeled and cut into 1/2-inch cubes
2 stalks celery cut into 1/2-inch pieces
1 medium red onion cut into 1/2-inch pieces
4 potatoes, peeled and cut into 1/2-inch cubes
6 portobello mushrooms, cut into 2-inch pieces
2 red or yellow peppers, cut into 2-inch pieces1/3 cup vegetable oil (divided)
1 clove of garlic chopped
2 tsp. dried oregano
2 lb pork tenderloin
Preheat oven to 475° F
In a small saucepan, bring iced tea and vinegar to boil over medium-high heat. Reduce heat and simmer until very thick, about 10-12 minutes. Remove from heat and let cool.
Toss all the vegetables in oil, garlic and oregano. Season with salt and pepper and place in the bottom of a roasting pan. Coat pork with oil, season with salt and place on top of the vegetable mixture. Brush glaze over pork.
Roast, uncovered for 35 minutes. Transfer pork to platter, tent with foil and let rest for 15 minutes. Reduce oven temperature to 375° F, stir vegetable mixture and return to oven until cooked through, about 15 minutes.
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