Preheat the oven to 425 degrees.
In a medium bowl, whisk together first 5 ingredients (yogurt through salt and pepper).
Add carrots and cabbage; stir to combine. Cover and place in refrigerator.
Coat a large roasting pan with the olive oil; add pork tenderloin and bake for 20 to 35 minutes.
Transfer to a cutting board, cover with foil and let rest for 10 minutes (the meat will continue to cook).
Serve sliced pork with Creamy Mustard Coleslaw.