Mustard Rubbed Pork Tenderloin with Roasted Fall Veggies

Courtesy of Plated Perfection

I apologize for the delay in posting, but this recipe was from Halloween night. It was our first Halloween in our house, so we had lots of trick-or-treaters, which was a lot of fun! In between handing out candy, I whipped up this yummy, healthy dinner for us! I thought this came out great, and the Fall flavors really came out on this brisk Halloween evening. Enjoy!

Ingredients:
1 pork tenderloin
~3 tb fresh rosemary, chopped
~2 tb fresh thyme, chopped
~1/4 cup of your favorite mustard (I used roasted garlic horseradish mustard)
NOTE: If your mustard doesn't have garlic, I would add in ~2 garlic cloves, minced
3 tb olive oil, 2 tb for the pork and 1 tb for the vegetables
1 delicata squash, seeded and sliced in half moons
baby potatoes, cut into quarter pieces (~7-8); I used a medley of purple, white and red
1 shallot, sliced in rings (could also substitute an onion)
salt and pepper, to taste
pinch of smoked paprika

Directions:
Preheat oven to 450 degrees. Mix the potatoes, squash, and shallot in a bowl with 1-2 tb olive oil, smoked paprika, salt and pepper. Lay aluminum foil on a baking sheet or roasting pan, and spread the vegetables out in a single layer. Roast for approximately 15 minutes. In the meantime, brush the pork tenderloin with 1 tb olive oil and a dash of salt and pepper. Heat a cast iron or skillet over high heat with 1 tb olive oil and brown the pork tenderloin on each side, approximately 30 seconds - 1 minute per side. Remove the pork from the heat and rub the tenderloin with the mustard until it's lightly coated all over and add the rosemary and thyme (and garlic if necessary) evenly. Remove the vegetables from the oven, place the tenderloin in the center on top of the vegetables, and place back in the oven for approximately 20-25 minutes (depending on the thickness of the pork tenderloin). Make sure the pork is 145 degrees for medium rare, or 160 for medium (which is what I prefer). Serve and enjoy!