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Ingredients
US|METRIC
4 SERVINGS
- 6 whole onions (bulb, with greens, 2 inches wide, cut in half)
- 10 whole carrots (peeled)
- 2 Tbsp. olive oil (plus more for serving)
- salt
- coarsely ground black pepper
- 4 Tbsp. white balsamic vinegar
- 4 lb. pork tenderloin (D'Artagnan Berkshire, untrimmed)
- 1 lemon
- 4 sprigs rosemary (plus more for serving)
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