Honey Mustard Glazed Pork Tenderloin with Roasted Root Vegetables

Preheat your oven to 400°F (200°C).

Pat the pork tenderloin dry with paper towels. Season all sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.

While the pork is searing, mince 2 cloves of garlic and strip the leaves from 2 sprigs of thyme.

In a small bowl, whisk together 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 3 tablespoons honey, 1 tablespoon apple cider vinegar, the minced garlic, and thyme leaves.

Remove the skillet from heat and brush half of the honey mustard mixture over the seared pork tenderloin, reserving the remaining glaze for later.

Peel and cut the carrots, parsnips, and sweet potatoes into 1-inch chunks. Cut the red onion into 1-inch wedges.

In a large bowl, toss the root vegetables with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 minced garlic clove, and the leaves from 1 sprig of rosemary.

Spread the vegetables on a large rimmed baking sheet, arranging them in a single layer.

Place both the skillet with the pork and the baking sheet with vegetables in the preheated oven.

Roast the vegetables for about 35-40 minutes, tossing halfway through, until tender and caramelized.

Roast the pork for about 20-25 minutes, or until an instant-read thermometer inserted into the thickest part registers 145°F (63°C).

During the last 5 minutes of cooking, brush the pork with the remaining honey mustard glaze.

Once done, remove the pork from the oven and let it rest for 5-10 minutes before slicing.

Slice the pork tenderloin into medallions and serve with the roasted root vegetables.