Combine yellow mustard, brown sugar, garlic, Italian seasoning, ¾ teaspoon kosher salt, ½ teaspoon ground black pepper in a small bowl. Stir to combine. Pour mixture over pork tenderloin, covering all sides. Cover and marinate for 30 minutes to 1 hour.
Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with Reynolds Wrap® Heavy Duty Foil.
Add chopped potatoes and carrots to the lined sheet pan in a single layer. Drizzle the potatoes and carrots with olive oil and season with ¾ teaspoon kosher salt and ½ teaspoon ground black pepper.
Remove pork tenderloin from the marinade and add it to the sheet pan, next to the vegetables.
Bake in the preheated oven for 27-30 minutes until the tenderloin has reached an internal temperature of 145 degrees Fahrenheit and the potatoes and carrots are tender.
Allow the pork to rest for 5-10 minutes before slicing and serving with vegetables.
This recipe can easily be doubled. Keep the baking time the same.
Cut the vegetables into 1-inch pieces to ensure that the pork tenderloin and vegetables finish cooking simultaneously.