Preheat oven to 400°F degrees. Lightly coat a large rimmed baking sheet with cooking spray.
In a small bowl, combine the garlic powder, onion powder, Kosher salt, pepper and Italian seasoning.
Pat the tenderloin dry with a paper towel, then rub with spice blend. Create a boat out of aluminum foil so the juices from the pork don't run out into the veggies- keep the top open, just roll up the edges. Place in center of rimmed baking sheet.
In a separate bowl, toss carrots, brussels sprouts and potatoes in a large mixing bowl with red wine vinegar and sprinkle with salt and pepper.
Arrange the vegetables around the tenderloin.
Place in oven and reduce temperature to 350°F degrees. Roast for 23-25 minutes or until pork registers at 145F degrees at it thickest point.
Remove and allow to rest for a few minutes before cutting. Spoon juices in the aluminum foil boat over tenderloin. Serve over your favorite starch.
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Notes
Pork tenderloins are generally fairly small and tapered, you can easily make 2 1-pound pork tenderloins and double the spice mixture. Use a larger baking sheet, but the total cook time will remain the same.