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  1. Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
  2. Put the potatoes, carrots, onions, bell peppers, and garlic on the baking sheet. Toss with 1 tablespoon oil. Arrange in a single layer, leaving enough room in the center for the pork.
  3. Spoon the mustard over the pork; spread evenly over the top and sides. Sprinkle with the pepper. Place the pork on the baking sheet. Tuck the thin end of the pork under for even cooking.
  4. Bake for 10 minutes. Stir the vegetables. Bake for 25 minutes, or until the pork is no longer pink in the center. Turn off the oven. Transfer the pork to a cutting board. Let stand for 3 minutes for easier slicing.
  5. Meanwhile, drizzle the remaining 2 teaspoons oil over the vegetables. Stir gently to coat. Sprinkle with the salt. Stir gently. Leave the vegetables in the oven to keep warm while you slice the pork.

Additional Tips

Serving size 3 oz. pork plus 1 1/2 cups vegetables

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Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
10.0 g
Saturated Fat
2.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
1.0 g
Monounsaturated Fat
6.0 g
74 mg
511 mg
37 g
7 g
12 g
29 g

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