Balsamic Glazed Pork Tenderloin with Roasted Root Vegetables

Preheat oven to 425°F (220°C).

Trim any silver skin from the 1 pound pork tenderloin. Pat dry with paper towels.

In a small bowl, mix 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1/2 teaspoon garlic powder. Rub this mixture all over the pork tenderloin.

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

While the pork is searing, prepare the balsamic glaze by whisking together 1/4 cup balsamic vinegar, 2 tablespoons honey, and 1 tablespoon Dijon mustard in a small bowl.

Remove the seared pork from the skillet and set aside on a plate.

Peel and cut 2 medium carrots, 2 medium parsnips, and 1 medium sweet potato into 1-inch chunks. Cut 1 small red onion into wedges. Mince 2 garlic cloves.

In a large bowl, toss the prepared vegetables with 2 tablespoons olive oil, remaining salt and pepper to taste.

Spread the vegetables on a baking sheet. Add 2 sprigs each of fresh rosemary and thyme.

Place the seared pork tenderloin on top of the vegetables and brush half of the balsamic glaze over the pork.

Roast in the preheated oven for 20 minutes, then brush the remaining glaze over the pork.

Continue roasting for another 5-10 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.

Remove from oven and let the pork rest for 10 minutes before slicing.

Discard the herb sprigs, toss the roasted vegetables, and serve alongside the sliced pork tenderloin.