Balsamic Glazed Pork Tenderloin with Roasted Vegetables

Preheat your oven to 425°F (220°C).

In a small bowl, whisk together 2 tbsp of balsamic vinegar, 1 tbsp of honey, 1 tsp of Dijon mustard, 1 minced garlic clove, half of the chopped rosemary, and half of the thyme leaves. Season with a pinch of salt and pepper.

Place the pork tenderloin in a shallow dish and pour half of the balsamic mixture over it, turning to coat. Let marinate for 15 minutes at room temperature.

Meanwhile, cut the baby potatoes in half, slice the carrots into 1/2-inch pieces, cut the bell pepper into 1-inch chunks, and slice the red onion into wedges.

In a large bowl, toss the vegetables with 1 1/2 tbsp of olive oil, the remaining minced garlic clove, rosemary, and thyme. Season with 1/4 tsp salt and 1/8 tsp black pepper.

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

Heat the remaining 1/2 tbsp of olive oil in an oven-safe skillet over medium-high heat. Remove the pork from the marinade (reserve the marinade) and sear on all sides until browned, about 3-4 minutes total.

Push the vegetables to the sides of the baking sheet and place the seared pork in the center. Pour the reserved marinade over the pork.

Return the baking sheet to the oven and roast for 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.

While the pork is roasting, make the balsamic glaze by combining the remaining 1 tbsp of balsamic vinegar with 1 tsp of honey in a small saucepan. Bring to a simmer over medium heat and cook until reduced by half, about 2-3 minutes.

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

Arrange the sliced pork and roasted vegetables on a plate, drizzle with the balsamic glaze, and garnish with any remaining fresh herbs.