2 cups baby carrots
12 baby red potatoes, halved
1/2 cup spicy brown mustard
1/4 cup honey
1 tablespoon mayonnaise
1 tablespoon garlic pepper
2 tablespoons olive oil
1 pork tenderloin (12-16 ounces)
Preheat oven to 425F.
Bring carrots and potatoes to a boil in a large saucepan; cook until just about fork tender, but not soft.
Drain and set aside.
Meanwhile, combine mustard, honey, mayonnaise, oil, and garlic pepper in a bowl.
In a roasting pan, coat the pork with half of the mustard mixture.
Toss the carrots and potatoes with the other half of the mustard mixture and spoon around the pork in pan.
Roast uncovered for 35-45 minutes, or until meat thermometers reads 160 degrees.Stir the vegetables once while cooking. (Serves 4)