1. Preheat oven to 375°; line rimmed baking pan with parchment paper. In small bowl, stir mustard, sugar and rosemary.
2. Place pork on 1 side of prepared pan; place carrots on opposite side. Spread mustard mixture over pork; stir oil, and ¼ teaspoon each salt and pepper into carrots. Bake pork and carrots 45 minutes or until internal temperature of pork reaches 145°, stirring carrots and rotating pan once. Transfer pork to cutting board; tent loosely with foil and let stand 10 minutes. Toss carrots with pan drippings. Makes about 3 cups carrots.
3. Heat mashed potatoes in microwave oven on high 3 minutes or until heated through, stirring occasionally. Makes about 2 cups.
4. Cut pork crosswise into 12 (¾-inch-thick) slices; serve with carrots and potatoes, sprinkled with rosemary, if desired.
- 19 g Fat
- 8 g Saturated
- 92 mg Cholesterol
- 916 mg Sodium
- 30 g Carbohydrates
- 5 g Fiber
- 15 g Sugars
- 6 g Added Sugars
- 32 g Protein
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Nutritional Information
- 19 g Fat
- 8 g Saturated
- 92 mg Cholesterol
- 916 mg Sodium
- 30 g Carbohydrates
- 5 g Fiber
- 15 g Sugars
- 6 g Added Sugars
- 32 g Protein
Directions
1. Preheat oven to 375°; line rimmed baking pan with parchment paper. In small bowl, stir mustard, sugar and rosemary.
2. Place pork on 1 side of prepared pan; place carrots on opposite side. Spread mustard mixture over pork; stir oil, and ¼ teaspoon each salt and pepper into carrots. Bake pork and carrots 45 minutes or until internal temperature of pork reaches 145°, stirring carrots and rotating pan once. Transfer pork to cutting board; tent loosely with foil and let stand 10 minutes. Toss carrots with pan drippings. Makes about 3 cups carrots.
3. Heat mashed potatoes in microwave oven on high 3 minutes or until heated through, stirring occasionally. Makes about 2 cups.
4. Cut pork crosswise into 12 (¾-inch-thick) slices; serve with carrots and potatoes, sprinkled with rosemary, if desired.