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Fennel-Crusted Pork With Roasted Root Vegetables


Fennel-Crusted Pork With Roasted Root Vegetables Recipe

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
  • 1 kosher salt and black pepper
  • 2 tablespoons 1 1/4-pound pork tenderloin
  • 3/4 cup fennel seeds, crushed
  • 2 teaspoons apple cider
Directions:
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