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Sheet-Pan Pork & Cherry Tomatoes
“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.”
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
1Preheat oven to 425°F.
2Toss 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.
3Toss 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.
4Sprinkle 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.
5Transfer the pork to a serving platter. Stir vinegar into the vegetables and serve with the pork.