Balsamic Pork Tenderloin in Oven with Fall Veggies

I am just an average mid-western wife and mom who loves to cook. I enjoy trying new things, learning new techniques, and having fun in the kitchen. I host a family dinner every month. There are multiple food allergies in our family (dairy for me) so I have several gluten/dairy free recipes that I use often. I am always on the lookout for delicious, healthy recipes.

1 pork tenderloin

1 pound (450g) Brussels sprouts, rinsed and halved

½ butternut squash, peeled, seeded and diced

Parmesan, for garnish

Fresh chopped parsley, for garnish

subheading: The balsamic rosemary sauce:

¼ cup (60ml) Olive Oil

¼ cup (60ml) Balsamic Vinegar

8 garlic cloves, peeled, de-germed

½ cup (120ml) fresh rosemary leaves

1 teaspoon Italian seasoning

Salt and fresh ground pepper, to taste

½ bouillon cube, crumbled (optional)

1 tablespoon honey

1 tablespoon hot sauce of your choice (we used Sriracha)

Note: Ingredients may have been altered from the original.

Directions at eatwell101.com

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