Honey Mustard Tenderloin

8 oz. peeled baby carrots

12 tiny new potatoes

1/3 cup honey mustard

2 Tbsp. olive oil or cooking oil

1/2 tsp. garlic pepper

1/4 tsp. seasoned salt

12- to 16-oz. pork tenderloin

Heat oven to 425° F. In covered large saucepan, cook carrots and potatoes in boiling water for 2 minutes; drain. Set aside.

In small bowl, combine honey mustard, olive oil, garlic pepper and seasoned salt. Spread half of mixture on tenderloin. Place tenderloin in shallow roasting pan.

Toss carrots and potatoes with remaining mustard mixture; spoon vegetables around tenderloin.

Roast, uncovered, 25-35 minutes or until instant-read thermometer inserted into thickest part of tenderloin registers 160° F., stirring vegetables once.

Makes 4 servings.

Nutritional analysis (per serving): 308 calories, 9 grams total fat (2 grams saturated), 50 mg. cholesterol, 282 mg. sodium, 30 grams carbohydrates, 2 grams fiber, 24 grams protein