Pork Tenderloin with Roasted Vegetables

Instructions

1. 1

   Heat the oven to 425°F. Halve the potatoes, cut the carrots into 2-inch pieces and the onion into wedges.

2. 2

   Toss the vegetables with 2 tbsp oil, salt, pepper and half the rosemary, spread on a sheet pan, and roast 10 minutes.

3. 3

   Rub the tenderloin with the remaining oil, garlic powder, rosemary, salt and pepper. Stir the Dijon and honey together.

4. 4

   Push the vegetables to the sides, set the pork in the middle, and brush it with the honey mustard.

5. 5

   Roast 18-22 minutes, until the pork reads 145°F inside and the vegetables are tender. Rest 5 minutes before slicing.