Healthy Diabetic Recipes Diabetic Dinner Recipes Diabetic Meats Recipes Diabetic Pork Recipes Sheet-Pan Pork & Cherry Tomatoes 4.0 (1) 1 Review 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. By Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H., RD Instagram Breana Lai Killeen, M.P.H., RD, is EatingWell's former test kitchen & editorial operations manager. During her time at EatingWell, Breana oversaw the development, production and nutrition analysis of 500-plus recipes per year and helped manage day-to-day operations to keep everything running smoothly. Breana has a master's degree in public health from the University of North Carolina at Chapel Hill, is a graduate of Le Cordon Bleu London, a Wine Spirit & Education Trust-trained sommelier and a registered dietitian. EatingWell's Editorial Guidelines Updated on June 8, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Additional Time: 20 mins Total Time: 35 mins Servings: 4 Yield: 4 servings Nutrition Profile: Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Healthy Aging Healthy Immunity Heart Healthy High Blood Pressure High-Protein Low Added Sugars Low Sodium Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 1 pound rutabaga, peeled and cut into 1/2-inch wedges 2 tablespoons extra-virgin olive oil, divided ¾ teaspoon salt, divided ¾ teaspoon ground pepper, divided 4 cups cherry tomatoes, halved 1 ¼ pounds pork tenderloin medallions, 1 inch thick ½ teaspoon ground coriander ½ teaspoon dried sage 3 tablespoons balsamic vinegar Directions Preheat oven to 425 degrees 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. Rate it Print Nutrition Facts (per serving) 288 Calories 11g Fat 17g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 288 % Daily Value * Total Carbohydrate 17g 6% Dietary Fiber 4g 15% Total Sugars 10g Protein 30g 60% Total Fat 11g 14% Saturated Fat 2g 12% Cholesterol 77mg 26% Vitamin A 1253IU 25% Vitamin C 45mg 49% Folate 43mcg 11% Sodium 518mg 23% Calcium 71mg 5% Iron 2mg 12% Magnesium 69mg 16% Potassium 1109mg 24% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved