I made this recipe last week and it is now in my folder of dinners to make again. The roasted vegetables were so good, I made them a few days later. Trust me – try them, even if you think you don’t like them. Like most dinners I make, this is quick and simple (from Real Simple magazine). If you want to cut down on the time even more, chop the vegetables ahead of time. That was the most time-consuming part of the preparation.
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, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 20 minutes.
Meanwhile, season the pork with 1/2 teaspoon salt and 1/4 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 before slicing.
Meanwhile, wipe out the skillet, add the cider and honey, and whisk to combine. Boil until redued by half, 4 to 6 minutes. Serve with the pork and vegetables. (Makes 4 servings)
Per Serving: 400 calories; 15g fat (3g saturated fat); 92mg cholesterol; 620mg sodium; 32g protein; 35g carbohydrates; 8g fiber; 3mg iron; 106mg calcium