I substituted the red potatoes with acorn squash, that I “uncharacteristically” peeled and cut in smaller pieces. ⤵
Cutting and peeling acorn squash –
I also seared pork loin in cast iron skillet before placing on sheet pan and into oven.
I made a balsamic glaze (optional), drizzled it over vegetables and smeared some on pork. Then used remaining glaze over entire finished dinner. Recipe for Balsamic Glaze follows. Remember that adding sweetener like brown sugar, sugar, or honey depends on the quality of balsamic vinegar you have. A good quality balsamic vinegar is already thick/syrupy, but “can be” hard to find AND expensive. Taste test it to get desired sweet and sour balance. They can vary greatly; I have balsamic vinegar that is so awesome straight from the bottle that it didn’t need anything! THAT is what made me fall in love with the stuff. Use as is. However, I’ve also had some that is so “not awesome”, that I’ve had to add quite a bit of sugar. TASTE.