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Cut the pork tenderloin into medallions and trim off any silver skin if desired.
Make the 3-ingredient sauce by mixing the Dijon mustard, maple syrup, and rice vinegar.
Place the pork medallions in a baking dish, pour the sauce over them, and toss to coat.
Optional: Drizzle a little olive oil over the pork.
Bake the pork at 375°F for about 30 minutes.
Prepare the side dishes: Cut the carrots in half and roast them along with the pork. Roast the baby potatoes as well.
Optional: Broil the pork for a quick finish.
Reduce the sauce on the stovetop, adding chili flakes if desired, to make a thicker glaze.
Serve the pork tenderloin with the roasted vegetables and the reduced sauce.