Sheet Pan Roasted Pork Tenderloin with Golden Beets

1. Place top oven rack in the center position and preheat oven to 425F. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.

2. Peel beets and onion. Cut beets and onion into 1/4 inch half-round slices.

3. Add the sliced beets and onions to a large bowl. Drizzle with half of the olive oil and 1/3 of the Italian seasoning.

4. Season with salt and black pepper, to taste, and toss to combine.

5. Transfer seasoned vegetables to the baking sheet and spread into a single layer without overcrowding. Place in the preheated oven for 15 minutes.

6. While the vegetables are roasting, combine Dijon mustard, honey, remaining olive oil, lemon juice, and remaining Italian seasoning in same bowl used for the vegetables.

7. Season with garlic powder, plus some salt and black pepper, to taste, and stir to combine.

8. Add the pork tenderloin to the bowl and turn until thoroughly coated. Set aside.

9. Remove the sheet pan from the oven and turn the vegetables with a spatula, leaving room in the center for the seasoned pork tenderloin.

10. Make sure vegetables are still in a single layer and return to oven for another 15-20 minutes, or until an instant-read thermometer inserted into the pork reads at least 140F.

11. Remove from oven and allow pork to rest for 5 minutes. Serve immediately with the roasted beets and onions. Enjoy!