Herb-Crusted Pork Tenderloin with Roasted Vegetables

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for the vegetables and prepare a roasting pan with a rack for the pork tenderloin.

In a small bowl, mix together 2 tablespoons of olive oil, 2 tablespoons of Dijon mustard, 1 tablespoon of chopped rosemary, 1 tablespoon of chopped thyme, 3 minced garlic cloves, and half of the salt and pepper.

Pat the pork tenderloin dry with paper towels. Rub the herb-mustard mixture all over the pork tenderloin.

In another bowl, combine 1/2 cup of panko breadcrumbs and 1/4 cup of grated parmesan cheese. Press this mixture onto the mustard-coated pork, ensuring it adheres well.

In a large bowl, toss 1 pound of halved baby potatoes, 3 cut carrots, 1 cut red bell pepper, 1 sliced zucchini, and 1 red onion cut into wedges with the remaining 2 tablespoons of olive oil, remaining salt and pepper.

Spread the vegetables on the prepared baking sheet in a single layer, ensuring they're not overcrowded.

Place the herb-crusted pork tenderloin on the roasting rack and insert a meat thermometer if available.

Put both the pork and vegetables in the oven. Roast the vegetables for about 35-40 minutes, stirring halfway through, until they're tender and caramelized.

Roast the pork for about 25-30 minutes, or until the internal temperature reaches 145°F (63°C). The crust should be golden brown.

While everything is roasting, prepare a simple sauce by combining 1 tablespoon of honey with the juice and zest of 1 lemon in a small saucepan. Heat gently until warm.

Once the pork is done, remove it from the oven and let it rest for 10 minutes before slicing.

Slice the pork tenderloin into medallions about 1-inch thick. Serve with the roasted vegetables and drizzle with the warm honey-lemon sauce.