- 1/3 cup balsamic vinegar
- 5 garlic cloves, minced
- 1/3 cup plus 1/4 cup olive oil, plus more for the pans
- 4 teaspoon dried oregano
- 2 teaspoon Kosher salt, plus more to taste
- 1 1/2 teaspoon black pepper
- 2 pork tenderloins (each slightly over 1 pound)
- 6 sweet potatoes, each cut into 6 wedges
- 6 shallots, quartered
- Chopped fresh parsley, for topping
Step 1: Whisk the balsamic vinegar, garlic, 1/3 cup olive oil, 2 teaspoons oregano, and 1 teaspoon each salt and pepper in a small bowl.
Step 2: Place the pork in a large resealable plastic bag and pour in the marinade. Seal the bag, place in a dish, and marinate for 30 minutes at room temperature or 2 hours in the refrigerator.
Step 3: Position racks in upper and lower thirds of the oven and preheat to 450 degrees F. Toss the sweet potatoes and shallots with remaining 1/4 cup olive oil, 1 teaspoon salt, 2 teaspoons oregano, and 1/2 teaspoon pepper in a large bowl.
Step 4: Lightly oil 2 sheet pans. Put a pork tenderloin on each pan (let some of the marinade drop off first) and season lightly with salt. Arrange the sweet potatoes and shallots cut-sides down around each tenderloin.
Step 5: Roast, rotating the pans halfway through and shaking them to loosen the potatoes, until a thermometer inserted into the thickest part of the meat registers 140 – 145 degrees F and the potatoes are tender, 20 to 30 minutes. Slice the pork and serve with the vegetables. Top with parsley.
Enjoy this easy sheet pan supper from The Pioneer Woman!