Pork tenderloin with balsamic onions

Ingredients:

• 450 g Brussels sprouts, cut in half
• 450 g small potatoes, cut in half
• 3 tbsp. l. olive oil
• 3 cloves of garlic (2 crushed, 1 grated)
• 1 pork tenderloin (about 600 g), trimmed of fat
• 1 teaspoon chopped fresh rosemary
• 2 small red onions, sliced ​​into 0.5cm thick rings.
• 0.5 cup balsamic vinegar
• 2 teaspoons of sugar
• 1 tbsp chopped fresh parsley

Preparation:

1. Place a rimmed baking sheet on the middle rack of the oven and preheat the oven to 230°C (430°F). In a large bowl, toss the Brussels sprouts and potatoes with 1.5 tablespoons olive oil and 2 crushed garlic cloves; season with salt and pepper.
2. Place vegetables on the hot baking sheet and roast until tender and golden brown, 25 to 30 minutes.
3. Meanwhile, season the pork with salt and black pepper, then rub with rosemary and grated garlic. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the medallions and cook, turning, until browned on all sides, about 6 minutes.
4. Transfer the pork to a small baking sheet (do not wash the pan) and bake in the oven until cooked through, 10 to 12 minutes.
5. Transfer the meat to a cutting board. Let it rest for 5 minutes, then slice across the grain.
6. Meanwhile, add the remaining 1/2 tablespoon olive oil to the pan where the pork was seared; heat over medium-high heat. Add the red onion and a large pinch of salt and cook, stirring occasionally, until softened and lightly browned, about 6 minutes.
7. Reduce heat to medium and add balsamic vinegar, 1/2 cup water, and sugar. Simmer, stirring occasionally, until the sauce thickens, 8-10 minutes; season with salt and pepper to taste.
8. Divide the pork, onions, and roasted vegetables among plates. Sprinkle with parsley.