Instructions:
- Preheat oven to 400°F (200°C). In a large bowl, toss the prepared root vegetables and onion wedges with 2 Tbsp olive oil, salt, pepper, and thyme. Spread evenly on a baking sheet.
- Season the pork tenderloin generously with salt and pepper. Heat 1 Tbsp of olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Sear the pork on all sides until deeply browned (about 6–8 minutes total). Remove pork and set aside.
- While the oven heats, whisk together maple syrup, balsamic vinegar, Dijon mustard, and minced garlic in a small bowl to create the glaze.
- Place the skillet (with the seared pork) into the preheated oven alongside the vegetables. Roast for 10 minutes.
- After 10 minutes, brush half of the maple-balsamic glaze over the pork. Flip the vegetables midway through their cooking time. Continue roasting until the pork reaches an internal temperature of 140°F (60°C) (about 10-15 more minutes).
- Remove the pork and immediately tent loosely with foil; let it rest for 10 minutes (it will carry over cook to a safe 145°F/63°C). While resting, place the skillet back on the stovetop over medium heat. Add the remaining glaze to the skillet drippings and simmer for 1-2 minutes until slightly thickened.
- Slice the rested pork into thick medallions. Drizzle generously with the reduced pan sauce and serve immediately alongside the perfectly roasted root vegetables.