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Top down view of white countertop with steel pan with sliced vegetables and roasted pork with slices cut off end
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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 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 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 kosher salt
  • ¾ tsp freshly ground 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 for approximately 1 minute. Once toasted, crush the fennel seed in a pestle. In a small bowl, combine the garlic powder, onion powder, thyme, coriander, salt, and black pepper and set aside.
  • Place the prepared carrots, fennel, and red onion 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 Dijon 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.

Video

Nutrition

Serving: 1serving | Calories: 345kcal

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