Fennel-Crusted Pork With Roasted Root Vegetables
Serves 4| Hands-On Time: | Total Time:
- 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
- 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.
- Per Serving
- Calories 400
- Protein 32g
- Carbohydrate 35g
- Sugar 17g
- Fiber 8g
- Fat 15g
- Sat Fat 3g
- Calcium 106mg
- Iron 3mg
- Sodium 620mg
- Cholesterol 92mg
What does this mean? See Nutrition 101 .
Mild and tender, pork loin and tenderloin work well with many cooking methods―roasting, pan-searing, grilling, sautéing. Tougher (and less expensive) cuts, like shoulder and butt, are best suited to slow cooking and braising.