Instructions: Place tenderloin in resealable plastic food storage bag. Combine wine, soy sauce, garlic, rosemary, Dijon mustard and dry mustard in small bowl. Pour over tenderloin. Seal bag; turn bag to coat. Marinate in refrigerator 4 to 12 hours, turning several times.

Preheat oven to 425 degrees. Spray 13- by 9-inch baking pan with nonstick cooking spray.

Place potatoes, brussels sprouts and carrots in pan. Remove tenderloin from marinade. Pour marinade over vegetables; toss to coat well. Cover vegetables with foil. Bake 30 minutes; stir.

Place tenderloin on vegetables. Bake 45 minutes for medium or until internal temperature reaches 145 degrees when tested with meat thermometer inserted into the thickest part of roast.

Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5 to 10 degrees during stand time.

Stir vegetables; test for doneness and continue to bake if not tender. Slice tenderloin; arrange on serving platter with roasted vegetables. Garnish with fresh rosemary, if desired.

This recipe yields 10 servings.

Comments: This flavorful dish, perfect for the meat and potato lover, packs an impressive punch of essential nutrients. It cant be beat as a source of vitamin A, vitamin C, vitamin B12, iron and phosphorous.

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