Recipe Details:

Ingredients:

• 2 pork tenderloins (about 800g/1.8lbs total)
• 3 tbsp honey
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 3 medium beetroot, peeled and quartered
  
• 4 large carrots, cut into batons
• 1 large fennel bulb, cut into wedges
• 12 baby potatoes, halved
• 2 red onions, quartered
• 3 sprigs fresh rosemary
• 2-3 tbsp Sticky Balsamic Premium Pomegranate Pearls
• Salt and black pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 200°C/400°F. Line a large baking tray with parchment paper.
2. Toss all vegetables with 1 tbsp olive oil, salt, pepper, and rosemary. Spread on baking tray and roast for 20 minutes.
3. Meanwhile, season pork tenderloins with salt and pepper. Heat remaining oil in an oven-safe skillet over medium-high heat.
4. Sear pork on all sides until golden, about 6-8 minutes total.
5. Mix honey and Dijon mustard. Brush over pork tenderloins.
6. Transfer skillet to oven alongside vegetables. Cook for 12-15 minutes until pork reaches 63°C/145°F internal temperature.
7. Remove pork and let rest for 5 minutes. Continue roasting vegetables if needed until tender.
8. Slice pork into medallions and arrange with roasted vegetables on serving platter.
9. Garnish generously with Sticky Balsamic Premium Pomegranate Pearls and fresh thyme before serving.