Balsamic Glazed Pork Tenderloin with Roasted Vegetables

Ingredients:

• 1 pork tenderloin
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 carrots, peeled and cut into sticks
• 2 parsnips, peeled and cut into sticks
• 1 red onion, sliced
• 120g Brussel Sprouts
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• Fresh parsley, chopped (for garnish)

1. Preheat the oven to 200°C (392°F).
2. In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried rosemary, salt, and pepper.
3. Place the pork tenderloin in a shallow dish and pour the marinade over it. Let it marinate for about 20-30 minutes.
4. In a separate bowl, toss the carrots, parsnips, red onion, sprouts and bell peppers with a drizzle of olive oil, salt, and pepper.
5. Place the marinated pork tenderloin on a baking sheet lined with parchment paper. Arrange the seasoned vegetables around the pork.
6. Roast in the preheated oven for about 25-30 minutes or until the internal temperature of the pork reaches 63-68°C (145-155°F).
7. Remove from the oven and let the pork rest for a few minutes before slicing.
8. Slice the pork tenderloin and arrange it on a serving platter with the roasted vegetables.
9. Garnish with chopped fresh parsley.
10. Serve the balsamic glazed pork tenderloin with roasted vegetables and enjoy!