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| Roasted Pork Tenderloin & Root Veg |
ingredients
• 1/2 lb carrots, peeled & cut into 3" sticks
• 1/2 lb parsnips, peeled & cut into 3" sticks
• 1 small red onion, cut into 1/2" wedges
• 2 Tbsp olive oil, 1 tsp olive oil
• kosher salt & fresh black pepper
• 3/4 lb pork tenderloin
• 2 tbsp fennel seeds, crushed
• 1 cup apple cider (I used Simply Apple Juice)
• 2 tsp wildflower honey
directions
1. Preheat the oven to 450º. Toss the carrots, parsnips and onion with 2 Tbsp oil, 1 tsp salt & pepper on a rimmed baking sheet. I lined the sheet with foil so it made for easier clean up. Bake for 20 minutes on the middle rack of the oven.
2. Meanwhile, heat a cast iron skillet over medium high heat and then add 1 tsp olive oil. Season the pork with some sea salt & pepper. Grind up or crush your fennel seeds until just before it turns into powder. I used a molcajete but you can also use a spice grinder or the bottom of a heavy pan. Using your hands coat the pork on all sides with the fennel seeds.
3. Cook the pork in the skillet until a crust forms on all sides and is golden brown. Remove from skillet and set a side. Pull the veggies out of the oven after 20 minutes and toss around. Place the pork on top of the veggies and get em back in the oven. Cook for 16-20 minutes or until a thermometer in the pork reads 145º. Let the meat rest 5-10 minutes before slicing so you don't lose all the juices.
4. Wipe out the cast iron skillet with paper towels and bring the apple juice and honey to a boil. Whisk until the mixture has reduced by half. Pour the sauce over top of the sliced pork after you plate with the roasted veggies as well.
2. Meanwhile, heat a cast iron skillet over medium high heat and then add 1 tsp olive oil. Season the pork with some sea salt & pepper. Grind up or crush your fennel seeds until just before it turns into powder. I used a molcajete but you can also use a spice grinder or the bottom of a heavy pan. Using your hands coat the pork on all sides with the fennel seeds.
3. Cook the pork in the skillet until a crust forms on all sides and is golden brown. Remove from skillet and set a side. Pull the veggies out of the oven after 20 minutes and toss around. Place the pork on top of the veggies and get em back in the oven. Cook for 16-20 minutes or until a thermometer in the pork reads 145º. Let the meat rest 5-10 minutes before slicing so you don't lose all the juices.
4. Wipe out the cast iron skillet with paper towels and bring the apple juice and honey to a boil. Whisk until the mixture has reduced by half. Pour the sauce over top of the sliced pork after you plate with the roasted veggies as well.
Enjoy!
This recipe was adapted from Real Simple.
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