Fennel Pork Tenderloin

Sometimes the weekend just calls for an easy one pan meal to have something warm and delicious on the table to bring everyone together. In this one pan you can bring together a sweet and garlicy pork tenderloin, roasted carrots, potatoes, and the bright anise flavor from the fennel bulb. A full family meal done in under an hour.

 

Prep: 15 minutes
Cook: 30 minutes
Oven: 425°

• 1.5lb Pork tenderloin
• 2tbsp. Brown sugar
• 1tbsp. Dijon mustard
• 1tbsp. Garlic, minced
• 1tbsp. Apple juice
• 2tbsp. Olive oil
• 3 Carrots
• 1 Fennel bulb
• 4 Russet potatoes
• 1 Yellow onion
• 1/2c. Dry white wine
• Salt and Pepper TT

1. Preheat the oven to 425°, mix the brown sugar, dijon mustard, garlic, and apple juice.
2. Rub the tenderloin in the brown sugar mixture, and set in the roasting pan.
3. Clean, chop, and dice the carrots, fennel, potatoes, and onion into large pieces.
4. Put all the vegetables into the roasting pan with the pork and drizzle with the 2tbsp. of olive oil.
5. Salt and pepper everything in the roasting dish and make sure everything is coated well.
6. Put the pan, uncovered in the oven for 20 minutes.
7. Pull the roasting pan out of the oven and deglaze with the white wine.
8. Put back in the oven for 10 minutes to cook down the wine.
9. Remove the pan from the oven, and allow pork to rest 5-10minutes before cutting.
10. Enjoy!