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