Ingredients send grocery list
1 tablespoon olive oil
4 tablespoons balsamic vinegar
4 tablespoons maple syrup
2 tablespoons Dijon mustard
3 garlic cloves, crushed
2 tablespoons fresh rosemary, or 1 tablespoon dried
1/2 tablespoon salt
1/2 tablespoon pepper
1/2 cup white wine
2 1/2 pounds boneless pork loin roast or tenderloin
2 cups peeled, cubed butternut squash
1 pound baby potatoes, scrubbed clean and dried
Olive oil, salt, and pepper, as needed
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.