Preheat oven to 400°F. In a small saucepan over medium heat, add the Bourbon Balsamic Vinegar.
Make sure to stir constantly with a rubber spatula, this will burn if left alone! Bring to a slow simmer (still stirring) and let the balsamic reduce by half. This may take up to 20 minutes. Remove from heat and set aside in a small bowl.
Mix together the ground pepper, garlic powder, onion powder, and dried rosemary. Rub spice mixture all over the pork tenderloin. Heat the 2 tbsp of Bacon Olive Oil in a cast iron skillet on medium high heat. Sear all sides of the tenderloin, 2 minutes per side. After searing, slide the cast iron skillet into the preheated oven. Set a timer for 10 minutes.
Toss the carrots, potatoes, green beans, onion, and apple onto a sheet pan. Drizzle with 1?4 cup Bacon Olive Oil, minced garlic, and sea salt and pepper to taste. Toss together to combine. Slide the sheet pan into the oven.
When the 10 minute timer is up, using a cooking brush, brush the tenderloin with the Maple Glaze and return to oven. Continue to brush with more glaze every 5 minutes for 20 more minutes.
Remove both pork tenderloin from the oven and let rest on a cutting board for 10 minutes, allow the vegetable/apple medley to continue roasting in the oven for that duration of time. Remove from oven. Slice tenderloin into medallions, and arrange on a serving platter with vegetable/apple medley. Drizzle remaining Maple glaze over pork and vegetables to serve. Enjoy!