Balsamic Glazed Pork Tenderloin with Roasted Vegetables

Preheat oven to 425°F (220°C).

In a small bowl, whisk together 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of Dijon mustard, 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to create a marinade.

Pat the 6 oz pork tenderloin dry with paper towels and place in a shallow dish. Pour the marinade over the pork, turning to coat evenly. Let marinate for 10 minutes while preparing vegetables.

Peel and cut 1 medium sweet potato into 3/4-inch cubes. Trim and halve 1 cup of Brussels sprouts. Slice 1/2 medium red bell pepper and 1/4 medium red onion into 1-inch pieces.

In a large bowl, toss the prepared vegetables with 1 teaspoon of olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and leaves from 1 sprig of thyme.

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

Heat an oven-safe skillet over medium-high heat. Add 1 teaspoon of olive oil and sear the marinated pork tenderloin on all sides until browned, about 3-4 minutes total.

Transfer the seared pork to the baking sheet with the vegetables. Add the rosemary sprig and remaining thyme sprig alongside the pork.

Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until pork reaches an internal temperature of 145°F (63°C) and vegetables are tender and caramelized.

While the pork and vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine 1 tablespoon of balsamic vinegar, 1 tablespoon of honey, and 1 minced garlic clove. Bring to a simmer over medium-low heat and cook until reduced by half and slightly thickened, about 3-5 minutes.

When the pork is done, remove from the oven and let rest for 5 minutes before slicing.

Slice the pork tenderloin into medallions and arrange on a plate with the roasted vegetables. Drizzle the balsamic glaze over the pork and serve immediately.