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Fennel Crusted Pork With Roasted Root Vegetables
Ingredients
- 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
Instructions
Fennel-Crusted Pork With Roasted Root Vegetables serves 6 original recipe by Real Simple.
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