Recipe: Honey Mustard Tenderloin (with baby carrots and new potatoes)

HONEY MUSTARD TENDERLOIN

1/2 of a 16 ounce package peeled baby carrots
12 tiny new potatoes, halved
1/3 cup honey mustard
2 tablespoons olive oil or cooking oil
1/2 teaspoon garlic pepper
1/4 teaspoon seasoned salt
1 (12 to 16 ounce) pork tenderloin

Preheat oven to 425 degrees F.

In a covered large saucepan, cook carrots and potatoes in boiling water for 2 minutes; drain. Set aside.

In a small bowl, combine honey mustard, olive oil, garlic pepper and seasoned salt. Spread half of the mixture on the tenderloin. Place tenderloin in a shallow roasting pan, toss carrots and potatoes with remaining mustard mixture; spoon vegetables around tenderloin.

Roast, uncovered, in the preheated oven for 25 to 35 minutes or until an instant-read thermometer inserted into thickest part of the tenderloin registers 160 degrees F, stirring the vegetables once.

Servings: 4
Source: Better Homes and Gardens Simple Everyday Meals