Creeach Fam Recipes

Balsamic-Glazed Pork Tenderloin with Roasted Veggie Jumble &

2 servings


40 minutes

active time

55 minutes

total time


1 unit Red Onion

8 ounce Broccoli Florets

9 ounce Carrots

1 unit Lemon

10 ounce Pork Tenderloin

1 teaspoon Dried Oregano

5 teaspoon Balsamic Glaze

2 teaspoon Dijon Mustard

¼ ounce Parsley

2 unit Scallions

2 tablespoon Yogurt



1 tablespoon Cooking Oil

¼ teaspoon Sugar

1 tablespoon Olive Oil


• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and dice onion into ½-inch pieces. Cut broccoli florets into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Zest and quarter lemon. • Toss onion, broccoli, and carrots on one side of a baking sheet with a large drizzle of oil. (For 4 servings, spread veggies out across entire sheet.) Season with salt and pepper. Roast on top rack until tender, 20-22 minutes (you’ll add more to the sheet after 12 minutes).

• Meanwhile, pat pork* dry with paper towels; season all over with half the oregano (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and cook, turning occasionally, until browned all over, 3-5 minutes (pork will cook through in the oven). • Once veggies have roasted 12 minutes, remove sheet from oven; carefully push veggies to one side of sheet. Transfer pork to empty side of sheet. Return to top rack and roast until pork is almost cooked though, 8 minutes more. (For 4, leave veggies roasting; transfer pork to a second baking sheet and roast on middle rack.)

• While everything roasts, in a small bowl, combine balsamic glaze, mustard, lemon zest, and ¼ tsp sugar (½ tsp for 4 servings). Set aside.

• Mince parsley. Trim and mince scallions. • In a second small bowl, combine yogurt, parsley, scallions, 1 TBSP olive oil (2 TBSP for 4 servings), juice from one lemon wedge (two wedges for 4), salt, and pepper.

• Once pork has roasted 8 minutes, remove sheet from oven (for 4 servings, leave veggies roasting if needed). Carefully spoon half the glaze over pork. Return sheet to oven until pork is cooked through, glaze is tacky, and veggies are tender, 2-3 minutes more. Transfer pork to a cutting board to rest. • Transfer veggies to a large bowl and let cool for at least 2 minutes. Add half the yogurt sauce; toss to combine.

• Thinly slice pork crosswise. • Divide pork and veggie jumble between plates. Spoon remaining glaze over pork. Serve with remaining yogurt sauce on the side. Pork is fully cooked when internal temperature reaches 145°.


Serving Size



470 kcal

Total Fat

21 g

Saturated Fat

4 g

Unsaturated Fat


Trans Fat



100 mg


360 mg

Total Carbohydrate

40 g

Dietary Fiber

9 g

Total Sugars

22 g


33 g

2 servings


40 minutes

active time

55 minutes

total time
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