Dijon Pork Tenderloin with Roasted Vegetables

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Well, you all know how much we love pork tenderloin in this house...this is yet another delicious way to prepare it.  I added fennel to the butternut squash for a little kick, and just like that - a wonderful fall meal.  
Soooo easy!!  Soooo good.

Dijon Pork Tenderloin with Roasted Vegetablesadapted from Tastebook
1 pork tenderloin2 tablespoons Dijon mustard2 tablespoons cracked black pepper1 large butternut squash, peeled and cubed1 fennel bulb, trimmed and cut into chunks (fronds and stems removed)1 large onion, cut into chunks2 tablespoons extra virgin olive oilsalt and pepper
Preheat oven to 375 degrees.  Rub mustard all over pork, then cover in pepper.  Place pork in center of roasting pan or baking sheet.
Put squash, fennel and onion in a bowl.  Add oil, salt and pepper and toss to mix evenly.  Spread vegetables all around pork.  Cook for about 40 minutes.  Let pork rest for 5 minutes before cutting.