Fennel-Crusted Pork With Roasted Root Vegetables

Fennel-Crusted Pork With Roasted Root Vegetables
Romulo Yanes
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preparation
25
minutes
cooking
60
minutes
Serves 4

Ingredients

3/4
pound
carrots, peeled and cut into 3-inch sticks
3/4
pound
parsnips, peeled and cut into 3-inch sticks
1
medium red onion, cut into 1/2-inch wedges
2
tablespoons
plus 2 teaspoons olive oil
kosher salt and black pepper
1
1 1/4-pound pork tenderloin
2
tablespoons
fennel seeds, crushed
3/4
cup
apple cider
2
teaspoons
honey

Directions

  1. Heat oven to 400° F. On a large rimmed baking sheet, toss the carrots, parsnips, onion, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for 20 minutes.
  2. Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper and coat with the fennel seeds. Heat the remaining 2 teaspoons of oil in a large skillet over medium-high heat. Cook the pork, turning occasionally, until browned on all sides, 6 to 8 minutes.
  3. Transfer the pork to the baking sheet with the vegetables and roast until the pork is cooked through and the vegetables are tender, 16 to 20 minutes more. Let the pork rest for at least 5 minutes before slicing.
  4. Meanwhile, wipe out the skillet, add the cider and honey, and whisk to combine. Boil until reduced by half, 4 to 6 minutes. Serve with the pork and vegetables.
Kate Merker
January 2010

Nutritional Information

  • Per Serving
  • Calories 400
  • Protein 32 g
  • Carbohydrate 35 g
  • Sugar 17 g
  • Fiber 8 g
  • Fat 15 g
  • Sat Fat 3 g
  • Calcium 106 mg
  • Iron 3 mg
  • Sodium 620 mg
  • Cholesterol 92 mg
What does this mean? See Nutrition 101.

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