Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables

Step 1

Preheat the oven to 425 degrees F.

Step 2

In a 1 cup glass measuring cup, combine the olive oil, honey, balsamic vinegar, garlic cloves, and 1 3/4 teaspoons fresh rosemary .

Step 3

Reserve the other 1/4 teaspoon for a later step.

Step 4

Whisk well. Set aside.

Step 5

Unpackage the Smithfield Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin and pat it dry.

Step 6

Place it on a large baking sheet.

Step 7

Arrage the brussels sprouts, golden beets, parsnip, carrots, and red onion around the pork.

Step 8

Using a silicone pastry brush, baste approximately 2 tablespoons of the balsamic mixture over all sides of the pork tenderloin.

Step 9

Then, sprinkle the top of the pork with the remaining 1/4 teaspoon of fresh rosemary.

Step 10

Drizzle the remaining balsamic vinegar over the vegetables.

Step 11

Toss to coat.

Step 12

Season the vegetables to taste with salt and pepper, if desired.

Step 13

Place the sheet pan on the middle rack in the preheated oven and cook for 20 - 25 minutes, or until the meat is cooked the vegetables are tender.

Step 14

Let the meat rest for about 5 minutes before slicing.

Step 15

Serve.