Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip sage leaves from stems, then finely chop 1 tbsp (dbl for 4 ppl). Peel, then cut onion into 1-inch pieces. Cut potatoes into 1/2-inch pieces. Peel, then slice carrots into 1/2-inch rounds. Peel, then mince or grate garlic.

Add potatoes, onions, carrots, half the sage and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Arrange veggies in a single layer. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min. (NOTE: Stir veggies before adding pork in step 4.)

While veggies roast, pat pork dry with paper towels, then season with half the garlic salt (use all for 4 ppl) and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then pork. Sear, turning occasionally, until golden-brown, 4-5 min. Remove the pan from heat.

Stir veggies, then transfer pork to the baking sheet, on top of veggies. Roast in the middle of the oven until veggies are tender and pork is cooked through, 12-14 min.** (NOTE: For 4 ppl, use a second parchment-lined baking sheet for pork tenderloin and cook in the bottom of the oven.)

While pork roasts, reheat the same pan (from step 3) over medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Add mustard, broth concentrate, garlic, cream, remaining sage and 1 tbsp water (dbl for 4 ppl). Cook, stirring often, until sauce is fragrant and slightly thickened, 2-3 min. Season with salt and pepper.

Thinly slice pork. Divide veggies between plates. Top with pork. Pour sage-mustard sauce over pork.