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Prep Time:20 minsAdditional Time:4 hrs 25 minsTotal Time:4 hrs 45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:4 hrs 25 minsTotal Time:4 hrs 45 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:4 hrs 25 mins
Additional Time:
4 hrs 25 mins
Total Time:4 hrs 45 mins
Total Time:
4 hrs 45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsItalian Dressing¾cupred-wine vinegar5tablespoonswater1 ½tablespoonssugar1tablespoonDijon mustard1large clovegarlic2teaspoonsdried basil2teaspoonsdried oregano½teaspoonsalt½teaspoonground pepper1 ¾cupsextra-virgin olive oilPork & Vegetables1poundpork tenderloin4mediumcarrots2mediumparsnips1 medium broccoli crown3tablespoonsextra-virgin olive oil, divided2teaspoonsItalian seasoning¾teaspoonsalt, divided¾teaspoonground pepper, divided4tablespoonsbalsamic glazeQuinoa3cupslow-sodium chicken broth1tablespoonextra-virgin olive oil¼teaspoonsalt1 ½cupsquinoa
Cook Mode(Keep screen awake)
Ingredients
Italian Dressing
¾cupred-wine vinegar
5tablespoonswater
1 ½tablespoonssugar
1tablespoonDijon mustard
1large clovegarlic
2teaspoonsdried basil
2teaspoonsdried oregano
½teaspoonsalt
½teaspoonground pepper
1 ¾cupsextra-virgin olive oil
Pork & Vegetables
1poundpork tenderloin
4mediumcarrots
2mediumparsnips
1 medium broccoli crown
3tablespoonsextra-virgin olive oil, divided
2teaspoonsItalian seasoning
¾teaspoonsalt, divided
¾teaspoonground pepper, divided
4tablespoonsbalsamic glaze
Quinoa
3cupslow-sodium chicken broth
1tablespoonextra-virgin olive oil
¼teaspoonsalt
1 ½cupsquinoa
DirectionsTo prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Measure out 1/4 cup plus 2 tablespoons and transfer the remaining dressing to a large mason jar; refrigerate for up to 1 week.)To prepare pork & vegetables: Place pork and 1/4 cup dressing in a large sealable bag. Press out air and seal. Massage the dressing all over the pork. Refrigerate for at least 4 hours or up to 24 hours. (Reserve the 2 tablespoons dressing for Step 8.)Position racks in upper and lower thirds of oven; preheat to 425 degrees F.Peel carrots and parsnips and cut into 1-inch pieces. Cut broccoli into large florets, about 1 1/2 inches wide. Toss the vegetables with 2 tablespoons oil, Italian seasoning and 1/2 teaspoon each salt and pepper. Spread on a large rimmed baking sheet.Remove the pork from the marinade and pat dry with paper towels (discard the marinade). Sprinkle the pork with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until browned on one side, 3 to 5 minutes. Turn the pork over and transfer the pan to the upper rack. Place the vegetables on the lower rack.Roast the pork until an instant-read thermometer inserted in the thickest part registers 145 degrees F, about 20 minutes. Roast the vegetables, stirring once or twice, until tender and browned in spots, 20 to 25 minutes.Meanwhile, prepare quinoa: Combine broth, oil and salt in a large saucepan. Bring to a simmer over high heat. Stir in quinoa and return to a simmer. Reduce heat and simmer until the quinoa has absorbed all the liquid and the grains have burst, 15 to 20 minutes. Remove from heat, cover and let stand for 5 minutes. (Reserve 3 cups for another use.)Transfer the pork to a clean cutting board and let rest for 5 minutes. Toss the vegetables with the remaining 2 tablespoons dressing. Slice the pork and serve with the roasted vegetables and quinoa, drizzled with balsamic glaze.To make aheadPrepare dressing (Step 1); refrigerate for up to 1 week. Marinate pork (Step 2) for up to 1 day. Prepare vegetables (Step 4); refrigerate for up to 5 days. Prepare quinoa (Step 7); refrigerate for up to 5 daysOriginally appeared: EatingWell Magazine, September 2019; updated March 2023
Directions
To prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Measure out 1/4 cup plus 2 tablespoons and transfer the remaining dressing to a large mason jar; refrigerate for up to 1 week.)To prepare pork & vegetables: Place pork and 1/4 cup dressing in a large sealable bag. Press out air and seal. Massage the dressing all over the pork. Refrigerate for at least 4 hours or up to 24 hours. (Reserve the 2 tablespoons dressing for Step 8.)Position racks in upper and lower thirds of oven; preheat to 425 degrees F.Peel carrots and parsnips and cut into 1-inch pieces. Cut broccoli into large florets, about 1 1/2 inches wide. Toss the vegetables with 2 tablespoons oil, Italian seasoning and 1/2 teaspoon each salt and pepper. Spread on a large rimmed baking sheet.Remove the pork from the marinade and pat dry with paper towels (discard the marinade). Sprinkle the pork with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until browned on one side, 3 to 5 minutes. Turn the pork over and transfer the pan to the upper rack. Place the vegetables on the lower rack.Roast the pork until an instant-read thermometer inserted in the thickest part registers 145 degrees F, about 20 minutes. Roast the vegetables, stirring once or twice, until tender and browned in spots, 20 to 25 minutes.Meanwhile, prepare quinoa: Combine broth, oil and salt in a large saucepan. Bring to a simmer over high heat. Stir in quinoa and return to a simmer. Reduce heat and simmer until the quinoa has absorbed all the liquid and the grains have burst, 15 to 20 minutes. Remove from heat, cover and let stand for 5 minutes. (Reserve 3 cups for another use.)Transfer the pork to a clean cutting board and let rest for 5 minutes. Toss the vegetables with the remaining 2 tablespoons dressing. Slice the pork and serve with the roasted vegetables and quinoa, drizzled with balsamic glaze.To make aheadPrepare dressing (Step 1); refrigerate for up to 1 week. Marinate pork (Step 2) for up to 1 day. Prepare vegetables (Step 4); refrigerate for up to 5 days. Prepare quinoa (Step 7); refrigerate for up to 5 days
To prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Measure out 1/4 cup plus 2 tablespoons and transfer the remaining dressing to a large mason jar; refrigerate for up to 1 week.)
To prepare pork & vegetables: Place pork and 1/4 cup dressing in a large sealable bag. Press out air and seal. Massage the dressing all over the pork. Refrigerate for at least 4 hours or up to 24 hours. (Reserve the 2 tablespoons dressing for Step 8.)
Position racks in upper and lower thirds of oven; preheat to 425 degrees F.
Peel carrots and parsnips and cut into 1-inch pieces. Cut broccoli into large florets, about 1 1/2 inches wide. Toss the vegetables with 2 tablespoons oil, Italian seasoning and 1/2 teaspoon each salt and pepper. Spread on a large rimmed baking sheet.
Remove the pork from the marinade and pat dry with paper towels (discard the marinade). Sprinkle the pork with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until browned on one side, 3 to 5 minutes. Turn the pork over and transfer the pan to the upper rack. Place the vegetables on the lower rack.
Roast the pork until an instant-read thermometer inserted in the thickest part registers 145 degrees F, about 20 minutes. Roast the vegetables, stirring once or twice, until tender and browned in spots, 20 to 25 minutes.
Meanwhile, prepare quinoa: Combine broth, oil and salt in a large saucepan. Bring to a simmer over high heat. Stir in quinoa and return to a simmer. Reduce heat and simmer until the quinoa has absorbed all the liquid and the grains have burst, 15 to 20 minutes. Remove from heat, cover and let stand for 5 minutes. (Reserve 3 cups for another use.)
Transfer the pork to a clean cutting board and let rest for 5 minutes. Toss the vegetables with the remaining 2 tablespoons dressing. Slice the pork and serve with the roasted vegetables and quinoa, drizzled with balsamic glaze.
To make ahead
Prepare dressing (Step 1); refrigerate for up to 1 week. Marinate pork (Step 2) for up to 1 day. Prepare vegetables (Step 4); refrigerate for up to 5 days. Prepare quinoa (Step 7); refrigerate for up to 5 days
Originally appeared: EatingWell Magazine, September 2019; updated March 2023
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Nutrition Facts(per serving)490Calories22gFat44gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
