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!
Keyword carrots, dinner, leek, onion, pork
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
For the spice rub
2tspfennel seedtoasted and crushed
For the main dish
1 ½lbscarrotscleaned and sliced into sticks
2bulbsfenneltrimmed and cut into six wedges each
For the sauce
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.