Spiced Pork Roast

• 1/4 cup whole grain mustard (recommended: Maille)
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground allspice
• 1 tablespoon dried oregano
• 1 tablespoon brown sugar
• 2 garlic cloves, minced
• 1 (2 1/2 pound) pork tenderloin, patted dry with paper towels
• 10 cipollini onions
• 3 medium carrots, peeled, and cut into 2-inch pieces
• 2 cups low-sodium chicken stock
• Salt and freshly ground black pepper, for seasoning

1. Preheat the oven to 400 degrees F.
2. In a small bowl, mix together the mustard, chili powder, cumin, allspice, oregano, brown sugar, and garlic.
3. Place the pork in a 9 by 13-inch roasting pan.
4. Spread the mustard mixture over the top and sides of the pork to form a crust.
5. Add the onions, carrots, and chicken stock to the pan.
6. Roast for 1 hour and 15 minutes or until a meat thermometer inserted into the thickest part of the pork registers 160 degrees F. Allow the pork to rest for 10 minutes before serving.
7. Remove the vegetables and arrange on a serving platter.
8. Season the pan juices with salt and pepper and pour into a small serving pitcher.
9. To serve, slice the pork into 1/4-inch slices.
10. Arrange the pork slices on the serving platter with the roasted vegetables and serve with the pan juices.
11. Cook's Note: This recipe will also work using a 2 1/2 pound beef roast.
12. Allow an extra 10 to 15 minutes of cooking time.

whole grain mustard, chili powder, ground cumin, ground allspice, oregano, brown sugar, garlic, pork tenderloin, onions, carrots, chicken, salt

Taken from www.foodnetwork.com/recipes/spiced-pork-roast-recipe.html (may not work)