Roasted Pork Tenderloin and Vegetables

Makes 8 servings

ingredients

2 Market Day Pork Tenderloins, thawed
2 tbsp olive oil and red wine vinegar
1 tbsp Dijon style mustard
1 tsp each: dried rosemary (or prsley)and thyme leaves, crushed
1/2 tsp each: garlic powder, ground black pepper and salt
3 cups roasted potatoes, thawed & boiled (for 5 minutes)
1 cup baby carrots, thawed & boiled 2 minutes
1 cup green bell pepper chunks
1/2 cup chopped onion

directions

Preheat oven to 425 degrees. In a small bowl combine olive oil, vinegar, mustard and seasonings, mix well. Brush half the herb mixture evenly over both sides of each pork tenderloin. Place in shallow roasting pan. In a large bowl combine remaining herb mixture with potatoes, carrots, peppers and onions; mix well. Place vegetables around the tenderloins. Bake uncovered 10 minutes. Covered 30 minutes.