I loved the combination of herbs and spices that acted as both a wet rub for the pork and seasoning for the potatoes and vegetables--sweetness from the balsamic vinegar and parsnips, earthiness from the rosemary and carrots, and a little tang from the garlic.

Scott Koeneman


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C).

  • Combine rosemary, garlic, balsamic vinegar, chicken broth, shallot, olive oil, pepper, and salt in a food processor. Blend until slightly chunky.

  • Rub all sides of tenderloin with 1/2 to 3/4 of the mixture. Place tenderloin into the bottom of a roasting pan.

  • Roast, uncovered, in the preheated oven, for 15 minutes.

  • Meanwhile, combine remainder of the rosemary mixture with parsnips, carrots, potatoes, and celery in a large bowl.

  • Add vegetable mixture to the roasting pan with tenderloin. Reduce oven temperature to 350 degrees F (175 degrees C).

  • Transfer back to the oven and continue to cook until an instant-read thermometer inserted into the center of the tenderloin reads 145 degrees F (63 degrees C), about 1 hour.

  • Remove tenderloin from the roasting pan and let rest for 10 minutes.

  • Meanwhile, return vegetables to the oven and continue to cook until easily pierced with a fork, about 10 minutes more.

Nutrition Facts

218 calories; 3.9 g total fat; 49 mg cholesterol; 278 mg sodium. 25.7 g carbohydrates; 20.2 g protein; Full Nutrition