Glazed Pork Tenderloin with Carrots Sheet Pan Supper

Glazed Pork Tenderloin with Carrots Sheet Pan Supper
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 pound pork tenderloin
  • 1 teaspoon steak seasoning blend
  • 2 large carrots, sliced 1/2-inch thick
  • 2 large parsnips, sliced 1/2-inch thick
  • 1/2 small sweet onion, cut in thin wedges
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/2 cup apricot jam
  • 1 tablespoon balsamic vinegar

Directions

  1. Place rack on bottom position of toaster oven. Heat the toaster oven to 425°F. Spray the toaster oven baking pan with nonstick cooking spray or line the pan with nonstick aluminum foil. 
  2. Place pork tenderloin diagonally in center of pan. Sprinkle pork with seasoning blend.
  3. In a large bowl, combine carrots, parsnips and onion. Add olive oil, salt and black pepper and stir until vegetables are coated. Arrange vegetables evenly in pan around pork.
  4. Bake 20 minutes. Stir vegetables.
  5. Meanwhile, in a small bowl, combine apricot jam and balsamic vinegar. Spoon about half of mixture over pork.
  6. Continue baking until pork reaches reaches 160°F when tested with a meat thermometer and vegetables are roasted, about 10 minutes. Slice pork and serve with remaining sauce, if desired.

Serves: 4-6

Test Kitchen Tip: If a thicker glaze is desired, spoon additional sauce over pork and cook another 5 minutes.

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