- 1 Tbsp Butter Olive Oil
- 4 Tbsp Maple Balsamic Vinegar
- 4 Tbsp Maple Syrup
- 2 Tbsp Dijon Mustard
- 3 Garlic Cloves, crushed
- 2 Tbsp fresh Rosemary
- 1/2 Tbsp Salt
- 1/2 Tbsp Pepper
- 1 C. White Wine
- 2 1/2 lbs boneless Pork Loin Roast or Tenderloin
- 2 cubed Carrots
- 1 lb Baby Potatoes, scrubbed clean and dried
- 3 Leeks
- Salt and Pepper, to taste
- Preheat oven to 350 degrees. Line pan with foil.
- In a small bowl, mix together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, rosemary, white wine, salt, and pepper.
- Brown the pork roast in a pan with some olive oil. Deglaze the pan with an additional 1/2 cup of white wine. Pour the wine over the roast after placing it on the sheet pan.
- Put the pork roast in the middle of the pan and scatter the carrots, leaks and potatoes around it.
- Pour the balsamic mixture over the pork roast and the vegetables. Drizzle a little olive oil over the vegetables and season with salt and pepper as desired.
- Bake for 30-40 minutes or until the internal temperature of the pork reaches 145°F. The vegetables should be cooked through at this point. If the veggies need more time, increase the oven temperature to 425 degrees and put the tray back in the oven to continue cooking while the pork rests.
- Remove from oven and let the pork rest for 10-15 minutes before carving. Serve with vegetables and pan juices.
