Cut carrots and sweet potatoes lengthwise. Place them in a bowl, add 1 tablespoon of olive oil, and mix well.

Place the pork loin with the fat layer on top in the middle of the baking sheet. Surround it with oiled carrots and sweet potatoes. Do not add brown sugar yet.

Season the pork loin and vegetables evenly with spices: 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, 1/2 teaspoon Italian seasoning (optional).

Generously brush the entire surface of the pork loin (except the bottom) with Dijon mustard - 1.5 tablespoons. Adjust the amount if your pork loin is smaller.

Press 1/4 cup of dark brown sugar into the mustard, all over the roast.

Place the baking sheet in the oven and cook at 375°F. After 30 minutes, remove it from the oven and sprinkle the veggies with 3 tablespoons of brown sugar.

If you’re adding apples (optional), do so at this point.

Return the roast to the oven and continue cooking for about 10-20 more minutes or until the internal temperature reaches 145°F (pink roast) to 155°F (white roast) on a meat thermometer. The total cooking time for the roast of this size ends up being around 40 to 50 minutes. Keep in mind that the pork will continue to cook while resting.

Let the roast rest for 10 minutes before carving and serving. It’s essential to remove it before reaching the desired target temperature to prevent the pork from drying out. Resting also allows the juices to settle, ensuring a moist and flavorful meal.