⅓ cup dry sherry
¼ cup honey-Dijon mustard
2 tablespoons olive oil
1 tablespoon soy sauce
½ teaspoon roasted garlic pepper
1 (1 lb.) pork tenderloin
4 small red-skinned potatoes, cut into quarters
1 ½ cups carrots, sliced ½ inch thick
Combine sherry, mustard, oil, soy sauce and pepper; blend well.
Reserve ¼ cup marinade mixture.
Pour remaining marinade into a zip-top plastic bag.
Add tenderloin, turning to coat evenly.
Seal bag and marinate tenderloin in refrigerator for 1 hour, turning occasionally.
Remove tenderloin from bag; brush off excess marinade.
Place tenderloin in a 2½ quart oval (or similar) casserole.
Combine potatoes, carrots and reserved ¼ cup marinade; toss gently to coat evenly.
Spoon vegetables around tenderloin.
Cook according to your Advantium model's cooking settings or until meat thermometer inserted in center registers 160.
Turn tenderloin over and stir vegetables after 15 minutes of cooking time.