Ingredients:
Pork:
2 pork tenderloins
1/4 cup brown sugar
1/4 cup balsamic vinegar
A few sprigs on rosemary and thyme
Salt and pepper to taste
1/4 cup olive oil
Roasted vegetables:
2 cups quartered Brussels sprouts
1 diced sweet potato
4 slices of bacon, diced
Olive oil
Salt and pepper
Lemon tahini sauce:
1 tablespoon tahini
1/2 lemon, juiced
1 grated garlic clove
1 teaspoon honey
Salt to taste
Water, as needed
Method:
Heat the oven to 350 degrees. Add the pork tenderloins to a baking dish and coat with the brown sugar, balsamic vinegar, salt and pepper, herbs and olive oil. Add the sliced vegetables and bacon to a baking sheet and coat with olive oil and salt and pepper. Place the veggies and pork in the oven and cook for 30 minutes. Toss the veggies, making sure to scrape the bottom of the pan (those browned bits are yummy!). Place them back in the oven for 10-15 more minutes.
Make the tahini sauce. Add all ingredients to a bowl and whisk. Add water as needed to thin it out a bit.
Once the meat is browned and the veggies and bacon are crisp remove from the oven. Let the meat rest for 5 minutes before slicing. Served with a little tahini sauce over the veggies and the pan juices over the meat. I like to serve this with fresh bread to soak up the juices. Enjoy!
