Balsamic Glazed Pork Tenderloin with Roasted Vegetables

Preheat your oven to 425°F (220°C).

In a small bowl, mix 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon dried rosemary.

Pat the 1.5 pounds pork tenderloin dry with paper towels and rub with 1 tablespoon olive oil, then coat evenly with the spice mixture.

In a small saucepan, combine 1/3 cup balsamic vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, and 2 minced garlic cloves. Bring to a simmer over medium heat and cook for 5 minutes until slightly thickened. Set aside.

Cut 1 pound red potatoes and 3 medium carrots into 1-inch chunks. Slice 1 medium red onion into wedges and 1 medium zucchini into 1/2-inch rounds.

On a large baking sheet, toss the vegetables with 2 tablespoons olive oil, salt, and pepper to taste. Arrange in a single layer around the edges of the pan.

Place the seasoned pork tenderloin in the center of the baking sheet, surrounded by the vegetables.

Roast for 15 minutes, then brush the pork with half of the balsamic glaze.

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

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

Drizzle the remaining balsamic glaze over the sliced pork and garnish with fresh thyme leaves before serving.