Balsamic Pork Tenderloin with Roasted Cabbage and Potatoes

• pork tenderloinpatted dry24 oz
• green cabbagecut into wedges24 oz
• russet potatocut into 1-inch pieces32 oz
• red onioncut into wedges8 oz
• garlicminced2 clove
• cooking oil:null4 tbsp
• balsamic vinegar:null4 tbsp
• dried rosemary:null1 tsp
• kosher salt:null1 tsp
• black pepper:null1/2 tsp

Instructions

1. 1Heat the oven to 425F. Cut the cabbage into wedges, cut the potato into 1-inch pieces, cut the red onion into wedges, and mince the garlic.
2. 2Do not rinse the pork. Pat it dry, season all over with kosher salt and black pepper, and place it on a cutting board. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Toss the potatoes, cabbage, onion, garlic, cooking oil, rosemary, and a pinch of salt on a sheet pan. Arrange the pork among the vegetables and roast for 20-25 minutes, turning the vegetables once, until the vegetables are browned and fork-tender and the thickest part of the pork reads 145°F (63°C) on an instant-read thermometer, then rest at least 3 minutes before slicing.
4. 4Transfer the pork to a clean plate and let it rest at least 3 minutes. Stir the balsamic vinegar into the hot vegetables and taste, adjusting with salt and black pepper. Slice the pork after resting and serve with the vegetables.