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INGREDIENTS
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1/4 cup whole grain mustard (recommended: Maille)
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2 teaspoons chili powder
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2 teaspoons ground cumin
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1 teaspoon ground allspice
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1 tablespoon dried oregano
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1 tablespoon brown sugar
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2 garlic cloves, minced
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1 (2 1/2 pound) pork tenderloin, patted dry with paper towels
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10 cipollini onions
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3 medium carrots, peeled, and cut into 2-inch pieces
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2 cups low-sodium chicken stock
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Salt and freshly ground black pepper, for seasoning