Ingredients:
One carrot
Two parsnips
One sweet potato
Two shallots
1/2 tsp salt and pepper

Peel and 1/4" dice the above, coat with olive oil. Season with salt and pepper. Roast at 350 for 40 minutes or until golden brown.

Ingredients:
Two large eggs 1-1/2-cup bread crumbs
One tsp. Chopped parsley 1/4 cup Romano cheese
One tsp. Onion powder 1/2 cup chicken broth
One tsp. Garlic powder 2 pork tenderloins, cleaned
Dash of salt and pepper 1/4 cup olive oil

Combine cooked vegetables, eggs, parsley, seasonings, breadcrumbs and Romano cheese, mix well. Add chicken broth, mix and let stuffing sit in refrigerator ten minutes.

Butterfly (make a horizontal slice about 3/4 through one of the tenderloins.) Take a sheet of waxed paper and cover tenderloin. Pound with a meat tenderizer until flattened to one quarter inch thick. Take one half of the stuffing and cover the pounded tenderloin up to one inch from sides. Repeat for second tenderloin. Roll tenderloins, place seam side down, brush with olive oil or butter. Roast at 350 for 45 minutes or until meat thermometer reads 140 F. Allow to stand for two minutes. Slice and serve mustard sauce over top. Garnish with chopped parsley. Please note that cooking times are for convection ovens. May require more time in a conventional oven.

Cracked Mustard Sauce

Ingredients:
One cup chicken broth or vegetable broth
One tsp. Chopped garlic
1/4 cup cream
1/4 tsp dried thyme leaves
one Tbs. Cracked mustard or Dijon
2 Tbs. Melted butter
3 Tbs. Flour
Salt, pepper for seasoning

Combine garlic, broth, cream and thyme. Simmer 15 minutes. Melt butter and add flour to form a paste, then whisk into sauce. Simmer 5 minutes, add cracked mustard, salt and pepper to taste.