Wednesday, February 14, 2007
HONEY MUSTARD TENDERLOIN
½ of a 16-ounce package peeled baby carrots 12 tiny new potatoes, halved 1/3 cup honey mustard 2 tbsp. olive oil or cooking oil ½ tsp. garlic pepper ¼ tsp. seasoned salt 1 (12- to 16-ounce) pork tenderloin Preheat oven to 425 degrees. In a large covered 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 |
