Pork Tenderloin with Onions and Carrots

Here's a recipe I got from Sue, who makes her pork tenderloin in a slow cooker. I have modified this to be a regular oven recipe since I don't like to leave a slow cooker running while I'm working. I'll try to get a picture next time I make it...this time I was too hungry to wait!

pork tenderloin (2-3 lbs.)
vegetable oil
3/4 cup white wine
2 carrots, cut into bite-size pieces (or a small bag of baby carrots)
1 shallot, chopped
1 medium onion, chopped
salt and pepper
2 tbsp. flour
2-3 tbsp. dijon mustard
1/4 cup half & half (optional)

1. Preheat oven to 375.
2. Heat a small amount of vegetable oil over medium to medium-high heat. I like to use a large pot to sear the meat to lessen the chances of getting a grease burn from splattering oil. Place tenderloin in the pot (or pan) and turn often to evenly brown the outside.
3. Place tenderloin in a 13x9 baking dish and pour in wine. Surround the tenderloin with the chopped shallot and onion and the carrots. Top with a little salt and a generous amount of pepper. Cover with aluminum foil and place in oven.
4. Bake at least an hour, checking every now and then to spoon some liquid over the pork and stir up the carrots. Depending on the thickness of the meat you will need longer. Check the temperature of the tenderloin with a meat thermometer and be sure it reaches 170 for the pork to be fully cooked. When it's done, remove the meat only from the dish.
5. Stir the 2 tbsp. flour into the hot liquid in the pan. Then add the mustard and stir together. Here's where you can stir in the half & half to make a really creamy sauce, but if you don't have it on hand, the flour (or some Wondra) will suffice.
6. Slice the tenderloin and serve with the dijon mustard/shallot/onion/carrot mixture spooned on top. Mashed potatoes are the perfect compliment to this main dish.