Sheet-Pan Pork & Cherry Tomatoes
Rutabaga is a root vegetable that tastes like a combination of cabbage and turnips. Start roasting it in the oven first while you prep the tomatoes and pork. As the tomatoes cook, they burst and create a delicious sauce to mix with the balsamic vinegar at the end.
Servings
4 servings
Prep Time
15 minutes
Total Time
35 minutes
Ingredients
- 1pound rutabaga, peeled and cut into 1/2-inch wedges
- 2tablespoons extra-virgin olive oil, divided
- 3/4teaspoon salt, divided
- 3/4teaspoon ground pepper, divided
- 4cups cherry tomatoes, halved
- 1 1/4pounds pork tenderloin medallions, 1 inch thick
- 1/2teaspoon ground coriander
- 1/2teaspoon dried sage
- 3tablespoons balsamic vinegar
Instructions
- Preheat oven to 425°F.
- Toss rutabaga with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
- Toss tomatoes with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the rutabaga on the baking sheet.
- Sprinkle pork with coriander, sage and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the pork is cooked and the vegetables are tender, 10 to 15 minutes more.
- Transfer the pork to a serving platter. Stir vinegar into the vegetables and serve with the pork.
Nutrition Facts
Per serving (recipe makes 4 servings)
| Calories | 288kcal |
|---|---|
| Carbohydrate Total | 17g |
| Total Sugars | 10g |
| Added Sugars | 0g |
| Fiber | 4g |
| Total Fat | 11g |
| Saturated Fat | 2g |
| Mono Saturated Fat | 7g |
| Cholesterol | 76mg |
| Sodium | 518mg |
| Protein | 30g |
| Potassium | 1109mg |
| Calcium | 71mg |
| Chromium | 1mcg |
| Folate | 43mcg |
| Omega-6 | 1g |
| Vitamin B12 | 1mcg |
| Vitamin E | 3mg |
| Zinc | 3mg |
| Vitamin B3 | 9mg |
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