Preheat the oven to 200°C fan bake.
Prepare the glaze: In a small bowl, whisk together the honey, balsamic vinegar, garlic, rosemary, olive oil, salt and pepper.
Toss and roast the veggies: In a large bowl, toss the potatoes, pumpkin, shallots and broccoli with olive oil, salt, pepper and a few rosemary sprigs. Spread evenly over a large baking tray and roast for 15 minutes.
Sear the pork tenderloin: Heat a large frying pan over medium-high heat. Cut the pork tenderloin in half if needed to fit the pan. Sear for 2–3 minutes on each side until golden brown, then remove from the pan.
Add the pork to the tray: Nestle the seared tenderloin among the roasted veggies and drizzle generously with the honey-balsamic glaze.
Finish roasting: Return the tray to the oven and roast for another 15–20 minutes, or until the pork is just cooked through (internal temperature should be 63–68°C).
Rest & slice: Remove the pork from the oven and allow it to rest for 5–10 minutes before slicing. Layer the sliced pork over the roasted vegetables, spoon over any leftover glaze or pan juices, and garnish with extra rosemary, thyme leaves, salt and pepper.

• For a sweeter glaze, add an extra drizzle of honey before the final roast.

• Swap out the pumpkin for carrots or sweet potato depending on the season.

• Leftovers make a great warm salad the next day — just slice the pork and toss with baby spinach and the roasted vegetables.