Recipes

preheat oven to 425 degrees. in medium sauce pan, cook potatoes and carrots in boiling, lightly salted water for 2 min; drain and set aside. trim fat from meat. in medium bowl, combine honey mustard, oil, garlic pepper seasoning, and seasoning salt. spread half the mixture over the meat. place meat on rack in shallow roasting pan. spread remaining mustard mixture over vegtables; toss gently to coat. spoon vebetables around meat. roast for 25 to 30 min or until instead read thermometer inserted into meat registers 155 degrees, stirring begetables once. remove from oven. cover meat and vegetables w/ foil; let stand for 15 min. cut meat into slices. serve meat w/ vegetables.12 tiny new potatoes, halved 1/2 of a 16 oz bag peeled baby carrots 1 12-to-16oz pork tenderloin 1/3 c honey mustard 2 tbs EVOO 1/2 tsp garlic pepper seasoning 1/4 tsp seasoning salt