Recipe

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• 1 (8 oz) package baby carrots
• 12 new potatoes, halved
• 1/3 cup honey mustard
• 2 tbsp olive oil
• 1/2 tsp garlic pepper seasoning
• 1/4 tsp season salt
• 12 -16 oz pork tenderloin

• 1 Preheat oven to 425F.
• 2 Put carrots and potatoes in a large saucepan, fill with water to cover them, bring to boil and let them boil for just 2 minutes.
• 3 Drain and set aside.
• 4 Combine honey mustard, oil, garlic pepper and season salt in a bowl.
• 5 Spread half of the mustard mixture on the pork.
• 6 Toss the carrots/potatoes with the other half of the mustard mixture.
• 7 Place pork in roasting pan and spoon the vegetables around it.
• 8 Roast uncovered for 25-35 minutes, or until meat thermometers reads 160 degrees, stirring the vegetables once while cooking.
• 9 ENJOY!