Herb-Crusted Pork Tenderloin with Caramelized Onion Sauce and Roasted Root Vegetables

Preheat oven to 425°F (220°C).

Trim any silver skin from the 1.5 lbs pork tenderloin. Pat dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Finely chop 2 tablespoons fresh rosemary and 2 tablespoons fresh thyme leaves. Mince 4 garlic cloves. Combine herbs and garlic in a small bowl.

Brush the pork tenderloin with 2 tablespoons Dijon mustard, then coat evenly with the herb-garlic mixture, pressing gently to adhere.

Peel 3 medium carrots, 2 medium parsnips, and 1 large sweet potato. Cut them into 1-inch chunks of similar size for even cooking.

Toss the root vegetables with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper on a large baking sheet.

Spread the vegetables in a single layer and roast for 15 minutes while you prepare the pork.

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the pork tenderloin and sear for 2-3 minutes per side until golden brown.

Transfer the skillet with the pork to the oven (alongside the vegetables) and roast for 15-18 minutes, or until the internal temperature reaches 145°F (63°C).

While the pork and vegetables roast, prepare the caramelized onion sauce. Slice 2 large yellow onions thinly.

Heat 1 tablespoon olive oil in a medium saucepan over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes until deeply caramelized and golden brown.

Once the onions are caramelized, add 2 tablespoons balsamic vinegar to deglaze the pan, scraping up any browned bits from the bottom.

Cook for 1 minute, then add 1 cup chicken broth. Bring to a simmer and cook for 5-7 minutes until slightly reduced.

Remove the sauce from heat and whisk in 2 tablespoons unsalted butter until melted and incorporated. Season with salt and pepper to taste.

When the pork reaches the target temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and rest for 10 minutes.

Check the vegetables; they should be tender and caramelized. If needed, continue roasting while the pork rests.

After resting, slice the pork tenderloin into 1/2-inch medallions.

Serve the sliced pork with the roasted vegetables and spoon the caramelized onion sauce over the pork.