HONEY BALSAMIC HERB PORK ROAST
1 pork tenderloin (not pre-seasoned) ~ about 2 to 2-1/2 pounds
1 large sweet potato...................................2-4 large, thick carrots
about 1/4 cup Balsamic vinegar..................3 TB honey
1 TB fresh parsley, chopped........................2 tsp. fresh rosemary, chopped
(NOTE: you could substitute fresh thyme, sage or marjoram for the rosemary)
about 1-2 tsp. Kosher, sea or Himalayan salt
1/4 cup water
Preheat oven to 375. Line a shallow baking pan with foil. Put the pork roast along one side (fat side up) and set aside.
Peel the sweet potato and carrots. Cut them into sticks and pile in the pan next to the roast.
Whisk together the Balsamic vinegar, honey, parsley, rosemary and salt. Brush some on the pork and then pour the rest over the sweet potatoes and carrots. Put the 1/4 cup water into the same container; swish it around and pour into the pan. (You don't want the veggies to burn with the honey in there.)
Put into the oven and bake for 25 minutes per pound (so it should be about 50-60 minutes). Check on it about halfway through. I baste the pork roast and tossed the sweet potato and carrot sticks with tongs, so that they were all coated again with the liquid in the pan.
When it's done, take the pan out of the oven and let the pork rest about 5-20 minutes before slicing. (This gives you time to put the veggies on a serving platter ~ maybe garnish with some more parsley) After slicing the pork, I dipped each slice into the liquid in the pan, before putting it on the serving platter.
Serves 4-6 (depends how hungry you are ~ and how much sweet potato & carrots you make)