Parmesan pork with roast vegetables

500g pork fillet (1 loin)

For the brine:

300ml buttermilk

3 garlic cloves

4 sprigs thyme and rosemary

1 tbsp brown sugar

1 tbsp sea salt

1 tbsp dijon mustard

For the crumb:

200g panko breadcrumbs

50g Parmesan

1 tbsp fresh rosemary, finely diced

1 tsp fresh thyme

1 tsp onion powder

1 tsp garlic powder

1 tsp smoked paprika

For the traybake:

2 tbsp olive oil

750g baby potatoes (skin on)

200g butternut squash or sweet potato

1 sweet red pepper

2 red onions

5 garlic cloves (skin on)

1 courgette

2 apples

½ tin of chickpeas

3 tbsp of balsamic glaze