Balsamic-Glazed Pork Tenderloin with Roasted Veggie Jumble & | Creeach Fam Recipes
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Peeler
- Baking sheet
- Oven
- Stove
- Skillet
- Mixing bowl
- Measuring spoon
- Spatula
- Spoon
- Paper towel
- Instant-read thermometer
Ingredients
- 1 unit Red Onion
- 8 ounces Broccoli Florets
- 9 ounces Carrots
- 1 unit Lemon
- 10 ounces Pork Tenderloin
- 1 teaspoon Dried Oregano
- 5 teaspoons Balsamic Glaze
- 2 teaspoons Dijon Mustard
- ¼ ounce Parsley
- 2 unit Scallions
- 2 tablespoons Yogurt
- Salt
- Pepper
- 1 tablespoon Cooking Oil
- ¼ teaspoon Sugar
- 1 tablespoon Olive Oil
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