1 bunch of large golden beets (or 2 bunches if small-sized), peeled and cut into 6 wedges each
1 large yellow onion, peeled and cut into 8 wedges
1 pound of brussels sprouts
2 tablespoons extra virgin olive oil
Preheat the oven to 375 F and set a large baking dish aside.
In the bottom of a large bowl, whisk the pork rub ingredients together: the mustard, lemon juice, half of the fresh thyme, half of the sea salt, and half of the pepper. Whisk to combine evenly. Place the pork tenderloin in the marinade and toss so that they’re evenly covered. Set aside while you start roasting the veggies.
Place the prepared veggies in the baking dish and drizzle with the olive oil. Toss to combine and then spread out in one even layer. Sprinkle the top with the remaining sea salt and pepper. Bake for 15 minutes.
Remove the veggies from the oven and place the two pork tenderloin pieces directly on top of the vegetables. Pour any leftover mustard marinade over the pork.
Bake at 375 F for 30 minutes, or until the veggies are cooked through and the pork has reached an internal temperature of 145 F.
Let the pork rest for 5 minutes, garnish with the remaining fresh thyme, then slice and serve.