Ingredients

• 4 tablespoons olive oil , divided
• 2 dates , pitted and chopped, or to taste
• 3 tablespoons white balsamic vinegar
• 2 teaspoons minced fresh rosemary
• 1 teaspoon sliced garlic
• 1 teaspoon salt , or to taste
• 0.5 teaspoons freshly ground black pepper , or to taste
• 6 cups 1/2-inch x 2-inch rainbow carrot sticks
• 4 cups 1/2-inch x 2-inch peeled , seeded butternut squash chunks
• 0.5 reds onion , sliced lengthwise
• 2 , 1 1/4 pound

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper or foil.
2. 2 Place 2 tablespoons olive oil, dates, vinegar, rosemary, garlic, salt, and pepper in a blender or small food processor. Pulse several times to mix, then puree until smooth, about 1 minute. Reserve 2 tablespoons of the mixture for later use.
3. 3 Combine rainbow carrots, butternut squash, and red onion in a large bowl. Toss with balsamic mixture, and place on the prepared sheet pan.
4. 4 Roast vegetables, uncovered in the preheated oven for 20 minutes.
5. 5 Meanwhile, blot tenderloins with paper towels. Heat 1 tablespoon oil in a large skillet over medium-high heat. Place tenderloins in skillet and cook until lightly browned, about 2 minutes per side.
6. 6 Stir vegetables; nestle tenderloins into vegetables. Brush each tenderloin with 1 tablespoon reserved balsamic mixture and return the sheet pan to the oven.
7. 7 Roast, uncovered, until vegetables are tender and pork is slightly pink in the center, about 20 minutes. The internal temperature of the meat should read at least 145 degrees F (63 degrees C).
8. 8 Drizzle vegetables and tenderloins with remaining 1 tablespoon olive oil.

Nutrition per serving