Herb Coated Pork Tenderloin With Vegetables

• 600 g waxy potatoes, peeled and cut into even sized chunks
• 3 None onions, peeled and cut into wedges
• 500 g carrots, peeled and sliced
• 1 tsp mustard seeds
• 3 tbsp Dijon mustard
• 600 g pork tenderloin ( in 1 or 2 pieces)
• 2 tsp cornflour
• 700 ml vegetable stock
• 6 tbsp mixed fresh chopped herbs, such as parsley, chives and dill

1. Preheat oven to 350u0b0F. Cook potatoes in lightly salted boiling water for 15-20 mins, until almost tender, adding onions and carrots for last 2-3 mins. Let cool then transfer to a large roasting pan.
2. Place mustard seeds in a small pan and heat until they begin to pop. Remove from heat and mix in mustard. Spread over pork then place in roasting pan. Mix cornstarch with a little of stock until smooth then mix in remaining stock. Pour into roasting pan and season. Cover roasting pan tightly with foil. Roast for 35-45 mins, or until pork is cooked to your liking and vegetables are tender.
3. Remove pork from pan and roll in chopped herbs to coat. Carve pork into thick slices and serve with vegetables.

potatoes, onions, seeds, mustard, pork tenderloin, cornflour, vegetable stock, herbs

Taken from recipes-plus.com/api/v2.0/recipes/31041 (may not work)