For the pork:
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tsp Dijon mustard
1 TBSP minced garlic
1 TBSP fresh rosemary, chopped
1 TBSP fresh thyme, chopped
1 tsp fresh sage, chopped
1 tsp kosher salt
1/2 tsp black pepper
2 1/2 lb. pork tenderloin (this was two separate pieces for me, each weighing about 1 1/4 pound. I cooked them both but served only one and saved the other for another meal)

For the roasted vegetables:
2-3 medium red skinned potatoes, scrubbed, diced into 1/2" cubes
1/2 pound green beans, ends trimmed
4 ounces button mushrooms, quartered

Other ingredients:
1/4 cup canola oil
salt and pepper
1 heaping TBSP flour
1 cup chicken broth