Honey Roasted Pork Tenderloin with Carrots‏ and Potatoes is the ultimate Fall meal served with carrots. 7 smart points | 293 calories

3/4 pound baby carrots
2 medium sized russet potatoes

1/4 cup honey
3 tablespoons apple juice
2 teaspoons Dijon mustard
1 teaspoon soy sauce1

(1 1/4-pound) pork tenderloin, trimmed
1/4 teaspoon kosher or regular salt
1/4 teaspoon pepper
2 tablespoons minced fresh chives (optional)

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Preheat your oven to 425 degrees.
Take out a sheet pan and place the pork tenderloin on one side. Season the pork with salt and pepper.
Cut and cube the potatoes so they are all an even thickness. This will help with the cooking time. Place the potatoes a long with the carrots on the other side of the sheet pan. You can use some tinfoil to separate out the veggies from the meat if you desire.
To make the glaze whisk together the honey, apple cider vinegar, soy sauce, and mustard into a bowl. Pour the glaze over the pork tenderloin and vegetables in a pan. Toss the vegetables with a set of tongs so that all the veggies are coated
Place the sheet pan into the oven and bake for 22 to 25 minutes or until the potatoes are done.
Disclaimer: the recipe instructions are for a 1 pound pork tenderloin. If you have a larger pork tenderloin it WILL take longer than the required time recommended. You will need to adjust the time if it's more.

My WW Personal Points: 6 Click here to see in recipe builder (will have to log in)