Honey Glazed Pork Tenderloin with Roasted Root Vegetables

Preheat oven to 425°F (220°C).

Pat the pork tenderloin dry with paper towels and season all over with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

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

While the pork is searing, in a small bowl, mix together 3 tablespoons honey, 1 tablespoon Dijon mustard, 2 minced garlic cloves, and 1 tablespoon chopped rosemary to create the glaze.

Brush half of the honey glaze over the seared pork tenderloin. Set aside the remaining glaze for later.

In a large bowl, toss the 3 cut carrots, 2 cut parsnips, 1 cubed sweet potato, and 1 red onion cut into wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried thyme until evenly coated.

Spread the vegetables on a baking sheet in a single layer, leaving space in the center for the pork tenderloin.

Transfer the seared pork tenderloin to the center of the baking sheet with the vegetables.

Roast in the preheated oven for 15 minutes, then brush the pork with the remaining honey glaze.

Continue roasting for another 10-15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and caramelized.

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

Serve the sliced pork tenderloin with the roasted vegetables.