Sheet Pan Pork Roast
Herbes De Provence Marinade with Pork Loin and Root Vegetables
Equipment
- Oven
Ingredients
- 1/2 cup Olive Oil plus 2 tsp. for greasing parchment paper
- 1 1/2 lbs. Pork Loin
- 2 Fuji or Gala Apples sliced
- 1 Red Onion quartered and sliced
- 1 Fennel Bulb sliced
- 8-10 Red Potatoes cut into fourths
- 1/3 cup White Balsamic Vinegar
- 4 cloves Garlic minced
- 1 Tbsp. Dijon Mustard
- 1/4 cup Herbes de Provence
- 2 tsp. Sea Salt
- 2 tsp. Freshly Ground Black Pepper
- 6 leaves Rainbow Chard sliced into thin strips
Instructions
- Heat oven to 350 degrees. Line a sheet pan with parchment paper and lightly brush the paper with about 2 teaspoons of olive oil. Pat pork tenderloin dry with paper towels and place on the sheet pan, arranging apple, onion, fennel slices, and potato around the pork.
- In a small bowl which together remaining olive oil, white balsamic vinegar, garlic, Dijon, herbs, salt and pepper. Brush the pork tenderloin and vegetables with the marinade, leaving roughly 4 tablespoons for later.
- Roast for 35 - 40 minutes or until thermometer inserted in the center of the pork registers 145 degrees. Remove pork to rest on a cutting board. Increase the oven temperature to 400 degrees. Scatter chard over the vegetables and brush all the remaining marinade. Using a wooden spoon or plastic spatula (so as not to tear the parchment), give all the vegetables a good toss.
- Roast an additional 5-10 minutes or until tender, taking care not to over cook the chard. Serve pork sliced, surrounded by vegetables.