Mustard-glazed Pork Loin with Pan-Roasted Vegetables

I made this on February 2, 2020. I was coming off a meatless January, and we'd just bought a new refrigerator, which had led to an evaluation of what was in the freezer. It included four (or was it six?) pieces of pork loin This one looked good, and I felt like glazing it, so I checked Da Google, and came up with a base recipe...and then I monkeyed with it. I liked the way it came out.
Sorry, I didn't take a picture. I will from now on.

Mustard-glazed Pork Loin with Pan-Roasted Vegetables

Total Time - 1 hour 45 minutes

Ingredients

3 lb. pork loin

1 lb carrots cut in strips (or “baby” carrots)

1 lb. potatoes cut in chunks or planks
2 smallish onions, peeled, trimmed, and quartered

2 tbsp olive oil

1 tsp kosher salt

1/2 tsp black pepper

1/2 dried marjoram

1 tsp. Penzey's Bavarian Seasoning

3 tbsp Dijon mustard (creamy and thick, not whole-grain)

1/2 cup dark brown sugar
Optional: 2 apples, cored and sliced thickly; 2 Tbsp. porter or fruity white wine. 

Pre-heat oven to 375°.

Add carrots, potatoes, and onions to a medium-sized bowl, add 2 tablespoons olive oil, the salt, pepper, marjoram, and Bavarian seasoning and mix well. Put apples aside to be added later (optional step).

Spray a roasting pan (one with a cover) with cooking spray, and place the pork loin in the middle, with the fat layer on top. Surround it with the vegetables. Sprinkle some additional salt, pepper, and Bavarian Seasoning on the pork fat cap.

Generously brush the entire surface of the pork loin (except the bottom) with Dijon mustard; 3 tablespoons or more. Get it on the ends and the sides, too. Now pat the brown sugar into the mustard, all over. The mustard will help hold the brown sugar in place.

Place the roasting pan in the oven, uncovered.

If you're going to add the apples, do that after the roast has been in the oven for 30 minutes. Just pull out the pan, sprinkle them in evenly, and return the roast to the oven.

Continue roasting for 20-30 more minutes, until the internal temperature hits 150° F on a meat thermometer. Take the roast out of the pan and put it on a dish or platter, and cover with foil. Crimp the foil around the edges of the plate, but don't wrap the meat tightly.

Cover the roasting pan, with the vegetables, and put it back in the oven. Turn the oven off, and let the the vegetables sit in the cooling oven for an additional 30 minutes. Take them out of the pan with a slotted spoon, and mix the pan juices with 2 Tablespoons porter or white wine, if desired for a sauce for the vegetables.

Slice the roast in 1/4” slices, and serve with the vegetables (and optional apples).

I thought next time I might add some turnips and mushrooms to the vegetable mix. Don't underdo the amount of vegetables; they shrink as they roast.