Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables

INGREDIENTS

1 1/2 tbsp

Olive Oil

2 tbsp

Honey

3 tbsp

Balsamic Vinegar

1 tsp

Minced Garlic Cloves

2 tsp

finely chopped Fresh Rosemary, divided

- Smithfield Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin

2 cups

halved Brussels Sprouts, outer leaves removed

Golden Beets, peeled and cut into 8ths

large Parsnip, peeled and sliced

larges Carrots, peeled and sliced

medium Red Onion, skins removed and cut into wedges

Salt and Pepper,