1/4 cup whole grain mustard (recommended: Maille)
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground allspice
1 tablespoon dried oregano
1 tablespoon brown sugar
2 garlic cloves, minced
1 (2 1/2 pound) pork tenderloin, patted dry with paper towels
10 cipollini onions
3 medium carrots, peeled, and cut into 2-inch pieces
2 cups low-sodium chicken stock
Salt and freshly ground black pepper, for seasoning