Paprika-Rubbed Pork Tenderloin with Caramelized Onions & Roasted Vegetables

Preheat oven to 425°F (220°C) and bring 1 cup of water to a boil in a small pot for the rice.

Add 1/2 cup brown rice to the boiling water with a pinch of salt, reduce heat to low, cover and simmer for 30-35 minutes until tender.

In a small bowl, mix 1 tsp paprika, 1/2 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, 1/4 tsp black pepper, and 1/4 tsp salt to create the spice rub.

Pat the 5 oz pork tenderloin dry with paper towels and rub with 1/2 tbsp olive oil, then coat evenly with the spice mixture.

Peel and cut the sweet potato into 3/4-inch cubes. Trim and halve the brussels sprouts.

Toss the sweet potato and brussels sprouts with 1/2 tbsp olive oil, 1/4 tsp salt, and a pinch of black pepper, then spread on one side of a baking sheet.

Place the seasoned pork tenderloin on the other side of the baking sheet and roast for 20-25 minutes, until pork reaches an internal temperature of 145°F and vegetables are tender.

While the pork and vegetables roast, slice the red onion into thin half-moons and mince the garlic cloves.

Heat 1 tbsp olive oil in a skillet over medium-low heat. Add the sliced onions and cook for 5 minutes, stirring occasionally.

Add the minced garlic to the onions and continue cooking for 10-15 minutes, stirring occasionally, until onions are deeply caramelized.

Stir in 1 tbsp balsamic vinegar and 1 tsp honey to the caramelized onions, and cook for another 2 minutes until slightly thickened.

Once the pork is done, let it rest for 5 minutes before slicing against the grain into medallions.

Serve the sliced pork tenderloin with the caramelized onions spooned over top, roasted vegetables, and brown rice on the side.