Honey Mustard Roasted Pork Loin and Veggie Sheet Pan Dinner

Effortless yet impressive—Perfect for a dinner party or a weeknight special.
Serves 4

1            4  pound  pork loin
3             white potatoes, cleaned and cut “Hasselback style”
1             medium sweet potato, cleaned and cut in wedges
4             carrots, cleaned and cut lengthwise
1             medium red onion, cut into thick slices1. 
Fresh thyme
Salt and fresh cracked pepper to taste 

The marinade/sauce :
2 tablespoons whole grain Dijon mustard
2 tablespoons honey
2 tablespoons apple cider vinegar
1 or 2 tablespoons vegetable oil
1 teaspoon minced fresh thyme leaves

1.  Preheat  oven to 400°F  Line a baking sheet with foil or parchment paper.

2. In a large bowl or shallow dish, stir together mustard, honey, oil, apple cider vinegar and thyme. Marinate the pork loin in the refrigerator for 30 minutes minimum.

3. Drain the pork loin from the marinade (keep it for later), season with salt and pepper on all sides, and then place on the baking sheet. Arrange vegetables around the pork in a single layer.

4. Brush half of the drained marinade over the pork and veggies. Cover with foil and bake for 60 minutes at 400°F.

5. Remove the foil cover, brush with the remaining marinade, and put under the broiler for about 5 minutes, until a crispy crust forms on top.

6. Remove from oven and allow pork to rest for about 10 minutes before slicing and serving with the roasted vegetables.

TIP : Cooking time may vary a little depending on your oven.