Pork Tenderloin with Roasted Vegetables

Ingredients

• •2 pounds pork tenderloin
• •2 tablespoons olive oil
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1 teaspoon garlic powder
• •1 teaspoon onion powder
• •1/2 teaspoon smoked paprika
• •2 cups Brussels sprouts, halved
• •2 medium carrots, sliced
• •1 red bell pepper, chopped
• •1 yellow bell pepper, chopped
• •1 red onion, sliced
• •1 tablespoon balsamic vinegar

Instructions

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and smoked paprika.

3. 3

   Rub the pork tenderloin with olive oil and the spice mixture evenly on all sides.

4. 4

   Place the seasoned pork on a baking sheet lined with parchment paper.

5. 5

   In a large bowl, toss the Brussels sprouts, carrots, red and yellow bell peppers, and red onion with remaining olive oil and balsamic vinegar, and season with a pinch of salt and pepper.

6. 6

   Spread the vegetables around the pork tenderloin on the baking sheet.

7. 7

   Roast in the preheated oven for about 25 to 30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

8. 8

   Remove from the oven and let the pork rest for 5-10 minutes before slicing. Serve slices of pork with roasted vegetables.