Balsamic Pork & Potatoes

Method

1. 1

   Prep the tray

   On a cutting board, trim the pork and cut it into two equal pieces, cut the potatoes into 2 cm chunks, trim the green beans, cut the red onion into wedges, chop the rosemary, and mince the garlic.
2. 2

   Roast the potatoes

   On a rimmed baking sheet, toss the potatoes and red onion with half the olive oil, 1/2 tsp salt, and black pepper; roast at 220°C, turning once.

   12 min

   Tip: Cut the potatoes evenly so they finish at the same time.

3. 3

   Add the pork

   Push the potatoes to the sides of the sheet, place the pork in the center, and rub it with rosemary, garlic, remaining olive oil, 1/2 tsp salt, and black pepper; roast at 220°C, turning the potatoes once.

   12 min

   Tip: A thermometer helps keep tenderloin juicy; remove it promptly at temperature.

4. 4

   Roast the green beans

   Scatter the green beans over the baking sheet and return it to the 220°C oven; turn the beans and potatoes once.

   10 min
5. 5

   Rest and slice

   Move the pork to a cutting board and rest it while stirring the balsamic vinegar through the hot vegetables; slice the pork across the grain once the juices settle.

   6 min
6. 6

   Taste and serve

   Taste the vegetables and adjust with salt and black pepper; serve the sliced pork with the potatoes and green beans while warm.