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Tuscan Pork Sheet-Pan Supper
  • 1/3 c. balsamic vinegar
  • 5 garlic cloves, minced
  • 1/3 c. plus 1/4 cup olive oil, plus more for the pans
  • 4 tsp. dried oregano
  • 2 tsp. kosher salt, plus more to taste
  • 1 1/2 tsp. black pepper
  • 2 pork tenderloins (each slightly over 1 pound)
  • 6 sweet potatoes, each cut into 6 wedges
  • 6 shallots, quartered
  • Chopped fresh parsley, for topping
Whisk the balsamic vinegar, garlic, 1/3 cup olive oil, 2 teaspoons oregano and 1 teaspoon each salt and pepper in a small bowl. Place the pork in a large resealable plastic bag and pour in the marinade. Seal the bag, place in a dish and marinate for 30 minutes at room temperature or 2 hours in the refrigerator. Position racks in the upper and lower thirds of the oven and preheat to 450˚. Toss the sweet potatoes and shallots with the remaining ¼ cup olive oil, 1 teaspoon salt, 2 teaspoons oregano and ½ teaspoon pepper in a large bowl. Lightly oil 2 sheet pans. Put a pork tenderloin on each pan (let some of the marinade drip off first) and season lightly with salt. Arrange the sweet potatoes and shallots cut-sides down around each tenderloin. Roast, rotating the pans halfway through and shaking them to loosen the potatoes, until a thermometer inserted into the thickest part of the meat registers 140˚ to 145˚ and the potatoes are tender, 20 to 30 minutes. Slice the pork and serve with the vegetables. Top with parsley.
Provided by:
Ree Drummond, The Pioneer Woman

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