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Sheet Pan Pork Medallions & Cherry Tomatoes

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Servings: 4
  • Course: Main Dish

Rutabaga is a root vegetable that tastes like a combination of cabbage and turnips. Start roasting it in the oven first while you prep the tomatoes and pork. As the tomatoes cook, they burst and create a delicious sauce to mix with the balsamic vinegar at the end. This meal makes for amazing leftovers; cook once, eat twice!

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Aluminum Foil to keep clean up easy!


  • 1 pound rutabaga, peeled and cut into 1/2-inch wedges
  • 2 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 4 cups cherry tomatoes, halved
  • 1¼ pounds pork tenderloin medallions, 1 inch thick
  • ½ teaspoon ground coriander
  • ½ teaspoon dried sage
  • 3 tablespoons balsamic vinegar
  • Reynolds Wrap® Aluminum Foil


Step 1

Preheat oven to 425°F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil.

Step 2

Toss rutabaga with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on the prepared baking sheet. Roast for 15 minutes.

Step 3

Toss tomatoes with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the rutabaga on the baking sheet.

Step 4

Sprinkle pork with coriander, sage and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the pork is cooked and the vegetables are tender, 10 to 15 minutes more.

Step 5

Transfer the pork to a serving platter. Stir vinegar into the vegetables and serve with the pork.

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