Marinate the Pork Roast: In a bowl, mix the Dijon mustard, rosemary, olive oil, salt, pepper, and minced garlic. Coat the pork roast thoroughly with this mixture and allow it to marinate for at least 30 minutes or overnight in the refrigerator for more flavor.
Roast the Vegetables: Preheat the oven to 400°F (200°C). Cut the carrots into small pieces to ensure faster roasting. Coat in olive oil and season with salt, pepper, garlic, or other preferred seasonings.
Roast the carrots and Brussels sprouts on a baking sheet for about 20 minutes or until tender, stirring halfway through. Note: you could also use an air fryer!
Cook the Pork Roast: Heat a skillet, grill, or oven to your preferred cooking method. Cook the pork roast to an internal temperature of 145°F (63°C). Let it rest for 5-10 minutes before slicing.
Notes
Veggies: -Add in additional veggies if desired.
More Carbs: -Add a side of rice, quinoa, or a roll.
Leftovers: -Store in airtight container in the refrigerator for up to 4 days.
