Pork Tenderloin with Vegetables

• 1½ lb pork tenderloin
• 2 lb green beans
• 3 zucchini
• ½ cup carrots, thinly sliced
• 2 tbsp olive oil
• 2 tsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp rosemary
• Black pepper

1. Heat oven to 425°F.
2. Place pork in center of pan.
3. Rub with Dijon and seasonings.
4. Toss vegetables with olive oil.
5. Arrange vegetables around pork.
6. Roast approximately 25 minutes, checking temperature.
7. Remove pork at 145°F and let rest 5 minutes.
8. Slice and serve.

Your serving: approximately 425 calories and 45–50 g protein.