Cherry Balsamic Pork with Herb Roasted Potatoes & Broccoli

fresh ingredients


  • 12 oz
    pork tenderloin
  • 10 oz
  • 1 oz
  • 1 oz
    herb blend
  • 6 oz
  • 8 oz
    cherry balsamic sauce
  • 2 oz
  • 1 oz
    fresh thyme

Not Included

Olive oil 

Salt & pepper


Kitchen Items Needed

2 baking sheets

Large pan


Paper towel 


cook along



Preheat oven to 450º;

Cut potatoes in half lengthwise then into 1/4 inch slices;

Pat pork dry & season all over with salt & pepper;

Remove leaves from stems & roughly chop parsley.

Remove from stems & roughly chop thyme.

Peel skin & thinly slice shallots.

1Roast Potatoes

Toss potatoes on a baking sheet with a drizzle of oil, thyme, & a pinch of salt & pepper. Roast in the oven until tender & crisped, 20-25 minutes total (we’ll be adding more items to the sheet after 10 minutes).

2Cook Pork

Heat a drizzle of oil in a large pan over medium-high heat. Add pork to pan & cook, turning occasionally, until browned all over, 6-8 minutes. Transfer to another baking sheet & let roast in oven to desired doneness, 8-12 minutes.

3Roast Broccoli

While pork cooks, toss broccoli in a medium bowl with a drizzle of oil & a pinch of salt & pepper. Carefully remove potatoes from oven after they have roasted 10 minutes. Give them a toss & push toward one side of sheet. Spread broccoli on other side of sheet. Return to oven & roast until potatoes are done & broccoli is tender & lightly crisped, 12-15 minutes more.

4Finish Glaze

Lower heat under pan used for pork to medium & add shallot & a drizzle of oil. Cook, tossing, until lightly browned, 4-5 minutes. Add cherry balsamic sauce & simmer for 1-2 minutes. Season with salt & pepper. 

5Glaze Pork & Serve

After pork is done roasting, return pan to medium heat. Add pork & turn to coat in glaze. Hold pork over pan, letting excess glaze drip off, then transfer to a cutting board. Let rest 1-2 minutes, then slice. Divide between plates & drizzle with remaining glaze in pan, garnish with parsley. Serve with broccoli & potatoes.