Spiced Pork Tenderloin with Roasted Vegetables

Top down view of white countertop with steel pan with sliced vegetables and roasted pork with slices cut off end

Spiced Pork Tenderloin with Roasted Vegetables

Made all in one pan, this spiced pork tenderloin dish paired with roasted vegetables is perfect for any weeknight! Make a spice rub, slice up some vegetables, and toss the entire thing in the oven!

Course Dinner

Cuisine American

Difficulty Intermediate

Method Roasting

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 345kcal

Author Kaleb

Ingredients

For the spice rub

2 tsp fennel seed toasted and crushed
2 tsp garlic powder
2 tsp onion powder
1 tsp dried thyme
1 tsp coriander
2 tsp salt
¾ tsp black pepper

For the main dish

1 ½ lbs carrots cleaned and sliced into sticks
2 bulbs fennel trimmed and cut into six wedges each
1 small red onion sliced
4 tbsp olive oil separated
1 lb pork tenderloin

For the sauce

1 tbsp champagne vinegar
¾ cup apricot jam
1 tsp Dijon mustard

Instructions

Preheat oven to 375°F.
Toast the fennel seed over low heat, approximately 1 minute. Once toasted, crush the fennel seed in a pestle. In a small bowl, combine all ingredients of the spice mixture and set aside.
Place the prepared carrots and fennel on a large sheet pan (or roasting pan). Spread to an even layer and drizzle with 2 tbsp olive oil. Sprinkle with 2 tsp of spice mixture and place in oven to roast.
Rub the remaining spice mixture on the pork tenderloin. Heat 2 tbsp olive oil over medium heat and sear tenderloin on all sides until golden brown, about 2 minutes per side.
Once fully seared, add the tenderloin to the sheet pan with the vegetables and roast until the meat registers 145°F and the vegetables have a golden-brown crust.
While the meat is roasting, prepare the sauce. Heat the skillet used to brown the meat to medium-low heat. Add the vinegar and scrape up the browned bits on the bottom of the pan, 1 minute. Add the mustard and jam and stir until the sauce bubbles throughout, 2-3 minutes. Remove from heat and set aside. Serve with the pork and vegetables.

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