I love one-pan recipes and making my own sauce mixtures, and this pork is easy to put together and delicious! I've played around with different seasonings until I created a family favorite. It comes together and cooks quickly, which makes it perfect for a weeknight. The secret to this recipe is the balsamic sauce! As a reviewer noted, you can make double the amount so there's a lot of sauce to enjoy. —Leith Devine
Test Kitchen Notes
The magic is the balsamic mixture. I made it early so the flavors could merge. I will make this again with two changes: Double the sauce (it’s too good not to want to soak up every bite in more sauce) and use pork tenderloin instead of the pork loin. The chubby pork loin took double the time to cook through. This was so delicious. Yay, leftovers! —Sheri Nugent
garlic cloves, crushed
fresh rosemary, or 1 tablespoon dried
2 1/2 pounds
boneless pork loin roast or tenderloin
Preheat oven to 350°F. Prepare a sheet pan by lining it with foil.
In a small bowl, mix together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, rosemary, white wine, salt, and pepper.
Optional step: Brown the pork roast in a pan with some olive oil. Deglaze the pan with an additional 1/2 cup of white wine. Pour the wine over the roast after placing it on the sheet pan.
Put the pork roast in the middle of the sheet pan and scatter the butternut squash cubes and potatoes around it.
Pour the balsamic mixture over the pork roast and the vegetables. Drizzle a little olive oil over the vegetables and season with salt and pepper as desired.
Bake for 30-40 minutes or until the internal temperature of the pork reaches 145°F. The vegetables should be cooked through at this point. If the veggies need more time, increase the oven temperature to 425 degrees and put the tray back in the oven to continue cooking while the pork rests.
Remove from oven and let the pork rest for 10-15 minutes before carving. Serve with vegetables and pan juices.