1 beef tenderloin roast (about 3 pounds), well trimmed 
1/2 cup chardonnay or other dry white wine 
1/2 cup reduced-sodium soy sauce 
2 cloves garlic, sliced 
1 tablespoon fresh rosemary 
1 tablespoon Dijon mustard 
1 teaspoon dry mustard 
1 pound small red or white potatoes, cut into 1-inch pieces 
1 pound Brussels sprouts 
1 package (12 ounces) baby carrots 
Fresh rosemary, for garnish (optional) 

Place tenderloin in large re-sealable plastic food storage bag
Combine wine, soy sauce, garlic, rosemary, Dijon mustard and dry mustard in small bowl
Pour over tenderloin. Seal bag; turn to coat
Marinate in refrigerator 4 to 12 hours, turning several times
Preheat oven to 425°F. Spray 13×9-inch baking pan with nonstick cooking spray
Place potatoes, Brussels sprouts and carrots in pan
Remove tenderloin from marinade. Pour marinade over vegetables; toss to coat well
Cover vegetables with foil. Bake 30 minutes; stir
Place tenderloin on vegetables
Roast, uncovered, 35 to 45 minutes or until internal temperature of tenderloin reaches 135°F for medium rare to 150°F for medium when tested with meat thermometer inserted into thickest part of tenderloin
Transfer tenderloin to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. (Internal temperature will continue to rise 5° to 10°F during stand time.) 
Stir vegetables; test for doneness and continue to bake if not tender
Slice tenderloin; arrange on serving platter with roasted vegetables
Garnish with fresh rosemary, if desired

Food exchange per serving 1 Starch 1-1/2 Vegetable 4 Meat
Calories 326 Calories from Fat 26 % Total Fat 10 g Saturated Fat 3 g 
Cholesterol 71 mg Carbohydrate 24 g Fiber <1 g Protein 34 g Sodium 546 mg

Courtesy Diabetic Cooking

Serves 10