Rosemary Balsamic Pork Tenderloin with Roasted Vegetables

Preheat oven to 425°F (220°C).

In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 2 minced garlic cloves, and 1 tablespoon of finely chopped fresh rosemary. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Place the pork tenderloin in a shallow dish and pour the marinade over it, turning to coat evenly. Let marinate for 15 minutes while preparing the vegetables.

Quarter the baby potatoes, slice the red onion into wedges, cut the bell pepper into 1-inch pieces, and halve the cremini mushrooms (or quarter if large).

In a large bowl, toss the prepared vegetables with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 minced garlic clove, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of dried thyme.

Spread the vegetables on a large rimmed baking sheet, arranging them around the edges to leave space in the center for the pork.

Heat 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 2-3 minutes per side.

Transfer the pork to the center of the baking sheet with the vegetables. Pour the reserved marinade over the pork.

Roast in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and caramelized. Stir the vegetables halfway through cooking time.

Remove from oven and let the pork rest for 5 minutes before slicing. Serve the sliced pork with the roasted vegetables.