Balsamic Glazed Pork Tenderloin with Roasted Vegetables

Preheat oven to 425°F (220°C).

Rinse 1 cup of brown rice under cold water. Cook according to package instructions, typically 2 cups water to 1 cup rice for about 35-40 minutes.

In a bowl, whisk together 3 tbsp balsamic vinegar, 1 tbsp honey, 1 tbsp Dijon mustard, 2 minced garlic cloves, and 1 tsp chopped rosemary to make the glaze.

Season the 12 oz pork tenderloin with 1/2 tsp salt and 1/4 tsp black pepper. Place in a ziplock bag with half of the balsamic glaze mixture and marinate for 15 minutes.

Meanwhile, peel and cube 1 medium sweet potato into 1-inch pieces. Cut 1 red bell pepper, 1 zucchini, and 1 small red onion into similar-sized chunks. Trim and halve 8 oz brussels sprouts.

Toss all vegetables with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried thyme in a large bowl.

Spread vegetables on a large baking sheet in a single layer.

Remove pork from marinade (discard used marinade) and place on a second baking sheet or in the center of the vegetable tray if large enough.

Place both trays in the oven. Roast vegetables for about 30-35 minutes, stirring halfway through.

Roast pork for about 20-25 minutes or until internal temperature reaches 145°F (63°C).

During the last 5 minutes of cooking, brush the remaining balsamic glaze over the pork.

Remove pork from oven and let rest for 5 minutes before slicing.

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