This pork tenderloin comes out so tender! The roasted vegetables and balsamic vinegar make this a complete and delicious meal.
Preheat the oven to 425 ºF
Wash the potatoes and cut them in half or similar size pieces.
Place the potatoes in a pot and cover with water.
Bring the water to a boil and then reduce to medium. Cover and simmer for 7 to 10 minutes or until the potatoes start to become tender. Do not let them completely cook.
While the potatoes are cooking, season the pork tenderloin pieces with 1/2 tbsp coarse salt, 1 tsp freshly ground black pepper and the vegetable oil.
Heat a cast iron pan (or other heavy pan) between medium high and high.
Place the pork tenderloin pieces on the hot pan and sear for about 2 minutes.
Turn the tenderloin pieces over by a quarter turn and sear another 2 minutes. Repeat for all four sides.
Set the pork tenderloin pieces aside.
Drain the water from potatoes and place them in a large bowl.
Cut the mushrooms in half and place them on the potatoes.
Remove the stem and seeds from the peppers and chop them coarsely. Place them in the bowl with the potatoes.
Thinly slice the onion into 1/2 rings and place them in the bowl.
Add olive oil, remaining salt and pepper, and thyme.
Toss the ingredients in the bowl to coat well.
Spray a large roasting dish/pan with the cooking spray.
Add the potato mixture to the dish.
Place the two pieces of pork on the potato mixture and press them down a little.
Sprinkle the minced garlic over the potatoes and meat.
Pour the balsamic vinegar evenly over the potatoes and meat.
Place the roasting pan in the oven on the middle rack and roast for about 30 minutes. Insert a meat thermometer to measure the temperature in the thickest part of the meat. It should be 150 and 155 ºF.
Take the roasting dish out of the oven and cover with foil for about 10 minutes.
Uncover, sprinkle with coarsely chopped fresh parsley and serve. Enjoy!