Herb-Crusted Pork Tenderloin with Roasted Vegetables and Quinoa

Preheat oven to 200°C

Cook quinoa in vegetable broth according to package instructions

Mix chopped herbs, breadcrumbs, minced garlic, and half the olive oil

Brush pork tenderloin with Dijon mustard, coat with herb mixture

Cut vegetables into chunks, toss with remaining olive oil, salt and pepper

Place pork and vegetables on baking sheet, roast 25-30 minutes

Let pork rest 5 minutes before slicing, serve with roasted vegetables and quinoa