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Cut carrots and sweet potatoes lengthwise. Add them to the bowl, add 2 tablespoons olive oil and mix well.
Slice peeled apples – but place them in a different bowl to be added later (optional step).
Place pork loin with fat layer on top in the middle of the baking sheet. Surround it with oiled up carrots and sweet potatoes.
Do not add brown sugar or apples yet.
Season the pork loin and vegetables with spices evenly: 1 tsp sea salt, ½ tsp black pepper, 1 tsp Italian seasoning (optional).
Generously brush the entire surface of the pork loin (except bottom) with Dijon mustard - 3 tablespoons.
Press ½ cup of dark brown sugar into the mustard, all over the roast.
Place the baking sheet in the oven and roast at 375 degrees F.
Take it out after 30 minutes and sprinkle the veggies with ⅓ cup of brown sugar.
Add sliced apples at this point.
Return the roast to the oven and continue cooking for about 20-30 more minutes or until the internal temperature hits between 145 (pink roast) to 155 degrees F (white roast) on a meat thermometer.
Let the roast rest for 10 minutes before carving and serving.