Oven-Roasted Pork Tenderloin with Burst Grape Tomato–Balsamic Pan Sauce + Carrots & Shiitakes
Big sale win: tender pork tenderloin (roasted) with a savory-sweet pan sauce using grape tomatoes, garlic, and a splash of balsamic. Served with roasted carrots and sautéed shiitakes. Feels special without pricey steak.
Back to full listIngredients
- Kroger® Fresh Natural Pork Tenderloin 1 lb (1 tenderloin) for 2 $3.99 sale (reg $8.29)
- Simple Truth Organic® Fresh Grape Snacking Tomatoes, 10 oz 1 (10 oz) $3.50 sale (reg $4.79)
- Simple Truth Organic® Whole Carrots Bag, 2 lb ~3 medium carrots (about 10–12 oz) $3.29
- Simple Truth Organic® Sliced Shiitake Mushrooms, 5 oz 1 (5 oz) $5.99
- Garlic 3 cloves
- Olive oil 2–3 tbsp
- Balsamic vinegar 1–2 tbsp
- Butter (optional) 1 tbsp
- Dried oregano or thyme 1 tsp
- Salt & black pepper to taste
Instructions
- Heat oven to 425°F. Line a sheet pan.
- Roast carrots: Cut carrots into sticks. Toss with olive oil, salt, pepper. Roast 15 minutes.
- Roast pork: Pat tenderloin dry; season with salt, pepper, oregano/thyme, and a little oil. Add to the pan with carrots; roast 12–18 minutes more, until 145°F internal. Rest 5 minutes, then slice.
- Tomato pan sauce: While pork rests, heat a skillet on medium with 1 tbsp oil. Add shiitakes; cook 3–4 minutes. Add minced garlic; cook 30 seconds. Add grape tomatoes + pinch of salt; cook 5–7 minutes until burst and saucy. Stir in balsamic; simmer 1 minute. Optional: swirl in butter to finish.
- Serve: Spoon tomato-mushroom sauce over sliced pork; serve with roasted carrots.
Health notes: Lean protein; lots of veg. Keep oil moderate for a lighter plate.
Drink pairing: WA Pinot Noir or a dry rosé.