I laughed – and smiled – when I got this e-mail recently. It gave me reason to post the recipe again.
OMG – delicious.
I have to tell you that I enjoy getting recipes from you because I’ve learned to trust your choices. If I had been paging through a magazine and stumbled on that one, I think I would’ve passed it up. Fennel? On my pork? That’s like melting black licorice and pouring on your meat! And parsnips? Is that what that big white carrot is all about? (never had them before, never felt tempted to have them before) Even the reduction… why mess with that? What is that all about?
But, because I trust you, I followed the directions exactly as written. Glorious, wonderful flavor – every bit of it. I now love fennel on my pork and roasted parsnips.
When I first posted this recipe, years ago, I also used the word “trust”. “Trust me,” I strongly suggested. Hmm. I had no idea I would get such an endorsement for my trustworthiness, but I could not (or would not) make this stuff up! Am I trustworthy? You be the judge – TRY THIS.
Fennel-Crusted Pork with Roasted Root Vegetables
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
From Real Simple