Fennel-Crusted Pork with Roasted Root Vegetables
Fennel-Crusted Pork with Roasted Root Vegetables
Total Time: 1 hour
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 Tbsp plus 2 tsp olive oil
Kosher salt and black pepper
1 1/4 pound pork tenderloin
2 Tbsp fennel seeds, crushed
3/4 c apple cider
2 tsp honey
1. Heat oven to 400. On a large rimmed baking sheet, toss the carrots, parsnips, onion, 2 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Roast for 20 minutes
2. Meanwhile, season the pork with 1/2 tsp salt and 1/4 tsp pepper and coat with the fennel seeds. Heat the remaining t tsp of oil in a large skillet over medium-high heat. Cook the pork, turning occasionally, until browned on all sides, 6-8 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, 16-20 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, 4-6 minutes. Serve with the pork and vegetables.
Yield: 4 servings
From Real Simple Magazine February 2010
Ken's rating ****1/2
Chalsea's rating: ****1/2
I was deathly sick this night so Ken had to take over in the kitchen (I figured it was mostly meat so he could handle it). He jumped right in and made a delicious meal! Ladies, so easy, even a man can do it! hahaha...just kidding SweetieBear.
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