Balsamic Glazed Pork Medallions with Herb-Roasted Vegetables

Preheat oven to 425°F (220°C).

Trim the pork tenderloin of any silver skin and excess fat. Cut crosswise into 1-inch thick medallions. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried thyme.

Quarter the baby potatoes. Cut the red bell pepper, zucchini, and yellow squash into 1-inch chunks. Slice the red onion into 1/2-inch wedges.

In a large bowl, toss the vegetables with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Strip the leaves from 2 sprigs of rosemary and 4 sprigs of thyme and add to the vegetables.

Spread the vegetables on a large rimmed baking sheet in a single layer. Roast for 15 minutes.

While vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine 1/3 cup balsamic vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, and 3 minced garlic cloves. Bring to a simmer over medium heat and cook for 5-7 minutes until reduced by half and slightly thickened. Remove from heat and set aside.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches if necessary, sear the pork medallions for 3-4 minutes per side until golden brown and internal temperature reaches 145°F (63°C).

Remove the pork to a plate and tent with foil to rest. Return the skillet to medium heat and add the balsamic glaze. Whisk in 1 tablespoon unsalted butter until melted and incorporated.

Return the pork medallions to the skillet and turn to coat in the glaze.

Remove the vegetables from the oven after they've roasted for a total of 25 minutes and are tender and caramelized.

Serve the glazed pork medallions alongside the herb-roasted vegetables, spooning any remaining glaze over the pork.