Herb-Crusted Pork Tenderloin with Roasted Root Vegetables (Leftover)

Preheat the oven to 400°F (200°C).

Rinse 1/2 cup brown rice under cold water. In a small pot, combine the rice with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until water is absorbed and rice is tender.

While the rice cooks, peel and cut 1 medium sweet potato, 1 large carrot, and 1 medium parsnip into 1-inch chunks. Cut 1/4 medium red onion into wedges.

In a bowl, toss the vegetables with 2 teaspoons olive oil, 1 teaspoon maple syrup, 1 teaspoon balsamic vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Spread the vegetables on a baking sheet lined with parchment paper and roast for 25-30 minutes, stirring halfway through, until caramelized and tender.

Meanwhile, mix 1 teaspoon olive oil with 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl.

Place the 4 oz leftover pork tenderloin in a small baking dish and brush with the herb oil mixture.

During the last 15 minutes of vegetable roasting time, place the pork in the oven to warm through and allow the herbs to infuse.

Chop 1 tablespoon fresh parsley for garnish.

When everything is ready, serve the pork sliced alongside the roasted vegetables and brown rice. Garnish with fresh parsley.