Herb-Crusted Pork Tenderloin with Caramelized Vegetables

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.

Trim any silver skin from 2 pounds of pork tenderloin. Pat dry with paper towels.

Finely chop 2 tablespoons fresh rosemary, 2 tablespoons fresh thyme, and 1 tablespoon fresh sage. Mince 4 cloves of garlic.

In a small bowl, mix 2 tablespoons Dijon mustard with 1 tablespoon olive oil, half of the minced garlic, and half of the chopped herbs. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

In another bowl, combine 1/2 cup panko breadcrumbs, 1/4 cup grated parmesan cheese, and the remaining herbs. Mix well.

Rub the mustard mixture all over the pork tenderloin, then coat with the breadcrumb mixture, pressing gently to adhere.

Place the coated pork on one side of the prepared baking sheet.

Peel and cut 4 medium carrots and 3 medium parsnips into 2-inch pieces. Quarter 2 medium red onions. Trim and halve 1 pound of Brussels sprouts.

In a large bowl, toss the vegetables with 2 tablespoons olive oil, remaining minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Arrange the vegetables on the other side of the baking sheet, ensuring they're in a single layer.

Roast in the preheated oven for 25 minutes.

In a small bowl, whisk together 2 tablespoons balsamic vinegar and 1 tablespoon honey.

After 25 minutes, brush the vegetables with the balsamic-honey mixture and continue roasting for another 20-25 minutes, until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are caramelized.

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

Garnish with 2 tablespoons chopped fresh parsley before serving.