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Honey Mustard Tenderloin




Source of Recipe


CD Kitchen


List of Ingredients




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
12- to 16-ounce pork tenderloin


Recipe



Preparation time: 10 minutes. Cooking time: 25 minutes.
Preheat oven to 425 degrees. 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, stirring the vegetables once.
Makes 4 servings.