Honey-Mustard Pork Tenderloin with Roasted Carrots and Parsnips / Jill Silverman Hough

Ingredients

• 1 pound parsnips, cut into 1/2-inch dice (you should have about 3 cups)
• 12 ounces carrots, cut into 1/2-inch dice (you should have about 2 cups)
• 1/4 cup extra virgin olive oil
• 2 teaspoons coarse kosher salt
• 1/3 cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon mustard seeds, preferably brown
• Two 1-pound pork tenderloins, trimmed and ideally brined (see below)