Rosemary Balsamic Glazed Pork Tenderloin with Roasted Vegetables

Preheat oven to 425°F (220°C).

Rinse 2 cups of brown rice under cold water. In a medium saucepan, bring 4 cups of chicken broth to a boil. Add the rice and 1 teaspoon of dried thyme, reduce heat to low, cover and simmer for 40-45 minutes until tender and liquid is absorbed.

While rice cooks, mince 4 cloves of garlic and strip leaves from 2 sprigs of rosemary, then finely chop the leaves.

In a small bowl, whisk together 1/4 cup of balsamic vinegar, 3 tablespoons of honey, 2 tablespoons of Dijon mustard, the minced garlic, and chopped rosemary to make the glaze.

Season 2 pounds of pork tenderloin with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.

Sear the pork tenderloin on all sides until golden brown, about 3-4 minutes per side.

Brush half of the balsamic glaze over the seared pork. Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).

While the pork roasts, peel and cut 2 pounds of sweet potatoes and 1 pound of carrots into 1-inch chunks. Cut 2 medium red onions into wedges and trim and halve 1 pound of Brussels sprouts.

On a large baking sheet, toss the vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 2 cloves of minced garlic. Add the remaining rosemary sprig.

Place the vegetables in the oven alongside the pork and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

When the pork is done, remove from the oven and let rest for 5 minutes. Brush with the remaining glaze and slice into 1/2-inch medallions.

Remove the rosemary sprig from the roasted vegetables and discard.

Serve the sliced pork tenderloin over the brown rice with roasted vegetables on the side, drizzling any remaining glaze over the top.