Ingredients:
1 (8 ounce) packages baby carrots
12 new potatoes, halved
1/3 cup honey mustard
2 tablespoons olive oil
1/2 teaspoon garlic pepper seasoning
1/4 teaspoon season salt
12 -16 ounces pork tenderloins
Directions:
Preheat oven to 425F.
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.
Drain and set aside.
Combine honey mustard, oil, garlic pepper and season salt in a bowl.
Spread half of the mustard mixture on the pork.
Toss the carrots/potatoes with the other half of the mustard mixture.
Place pork in roasting pan and spoon the vegetables around it.
Roast uncovered for 25-35 minutes, or until meat thermometers reads 160 degrees, stirring the vegetables once while cooking.
ENJOY!
Servings: 4
Time preparation: 15 min.
Time total: 50 min.