Recipe Image

Sheet-Pan Pork & Cherry Tomatoes

  • 15 m
  • 35 m
Breana Killeen
“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

    • 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

Directions

  • 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.
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