Balsamic Glazed Pork Tenderloin with Roasted Root Vegetables

Preheat oven to 425°F (220°C).

Pat the pork tenderloin dry with paper towels. In a small bowl, mix 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1/2 teaspoon garlic powder. Rub this mixture all over the pork tenderloin.

Peel and cut 2 medium carrots, 2 medium parsnips, and 1 medium sweet potato into 1-inch chunks. Cut 1 medium red onion into wedges.

On a large rimmed baking sheet, toss the vegetables with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add 2 sprigs of rosemary. Spread in an even layer, leaving space in the center for the pork.

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 6-8 minutes total.

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

While the pork and vegetables roast, prepare the balsamic glaze. In the same skillet used for searing, add 1/3 cup balsamic vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, and 2 minced garlic cloves.

Bring the mixture to a simmer over medium heat, then add 1/4 cup chicken broth. Simmer until reduced by half and slightly thickened, about 5-7 minutes.

Remove from heat and whisk in 1 tablespoon unsalted butter until melted and incorporated. Stir in 1 tablespoon fresh thyme leaves.

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

Arrange the sliced pork and roasted vegetables on plates, drizzle with the balsamic glaze, and serve immediately.