Cooking Thursday

Today's recipe is for a main dish that cooks up quickly and looks impressive.  It's very tasty too. The sauce is amazing and is what makes the recipe!
This recipe serves 2, so you'll have to double it for a family.

Balsamic Pork with Carrots and Potatoes

2 small pork tenderloins (12 ounces total)
6 small Yukon Gold Potatoes; diced into 1/2 inch pieces
6 carrots; peeled and thinly sliced
1 small yellow onion; finely chopped
Fresh thyme leaves; chopped to total 4 teaspoons
1/4 cup chicken stock concentrate
2 tablespoons nectarine or apricot jam
5 teaspoons balsamic vinegar
1/4 cup water
Olive oil
1 tablespoon butter
salt and pepper

Preheat oven to 450 degrees. Adjust racks to top and middle positions.
Place potatoes on one side of baking sheet and drizzle with olive oil. Sprinkle 2 teaspoons of thyme, and salt and pepper over potatoes.  Put carrots on other side, drizzle with olive oil and sprinkle salt and pepper over.
Roast on top rack of oven, stir halfway through.  Cook until tender, about 25 minutes.
While the vegetbles roast, pat pork dry and season with salt and pepper,
Heat a little olive oil in large pan, add pork and sear, turning occasionally until browned all over for 4-8 minutes. Place pork on another baking sheet and roast on middle rack until cooked through, about 12 minutes.  When pork is cooked, transfer to a cutting board and let rest a few minutes.
While pork is cooking, heat a little olive oil in pan that was used to brown pork.  Add chopped onion and the remaining thyme.  Cook until softened, about 4 minutes.
Stir in chicken stock, balsamic vinegar, jam and water.  Simmer until thick about 3 minutes.
Remove from heat and stir in butter.
To serve, divide potatoes, carrots and pork between plates.  Drizzle sauce over pork.