Sheet-Pan Pork & Cherry Tomatoes

Sheet-Pan Pork & Cherry Tomatoes

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From: EatingWell Magazine, March/April 2018

Rutabaga is a root vegetable that tastes like cabbage and turnips had a baby. 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound rutabaga, peeled and cut into ½-inch wedges
  • 2 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 4 cups cherry tomatoes, halved
  • 1¼ pounds pork tenderloin medallions, 1 inch thick
  • ½ teaspoon ground coriander
  • ½ teaspoon dried sage
  • 3 tablespoons balsamic vinegar

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Toss rutabaga with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
  3. Toss tomatoes with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper in the bowl. Stir into the rutabaga on the baking sheet.
  4. Sprinkle pork with coriander, sage and the remaining ¼ 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.
  5. Transfer the pork to a serving platter. Stir vinegar into the vegetables and serve with the pork.

Nutrition information

  • Serving size: 1 cup vegetables & 4 oz. pork
  • Per serving: 288 calories; 11 g fat(2 g sat); 4 g fiber; 17 g carbohydrates; 30 g protein; 43 mcg folate; 76 mg cholesterol; 10 g sugars; 0 g added sugars; 1,253 IU vitamin A; 45 mg vitamin C; 71 mg calcium; 2 mg iron; 518 mg sodium; 1,109 mg potassium
  • Nutrition Bonus: Vitamin C (75% daily value), Vitamin A (25% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3 vegetable, 4 lean protein, 1½ fat

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