roasted pork tenderloin with oven roasted veggies

I anticipated a good meal but it was soooooo good!  The roasted veggies were caramelized and the rub on the pork was super flavorful.  My husband said this meal was better than meals at his favorite restaurant downtown!!

roasted pork tenderloin with oven roasted veggies (slightly adapted from theblackpeppercorn.com)
1 pork tenderloin
1 red onion, chopped
4 medium carrots, peeled and chopped
1 medium sweet potato, peeled and chopped
1 green bell pepper, seeded and chopped
2 tablespoons oil
1 tablespoon minced garlic
1/2 tablespoon salt
1/2 tablespoon black pepper
1/2 tablespoon oregano
1 teaspoon paprika

Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
Spread vegetables evenly across the bottom of the pan.  Drizzle with oil. Roast vegetables for 30-35 minutes.  
Trim the pork tenderloin of excess fat.
Make the seasoning rub by mixing together the garlic, salt, black pepper, oregano and paprika.  Rub all over the pork tenderloin.
Remove the vegetables from the oven. Move the vegetables in the middle of the pan to make room for the pork tenderloin.  Place the pork in the center.
Place back into the oven and roast until the pork is cooked and reaches an internal temperature of 145 degrees, about 25 minutes.