I always pick up a pork loin when I find it on sale and stash it in the freezer until I'm ready to use it. I was really excited to find one hiding in the freezer when I came across a recipe for a roasted pork loin with fennel. And roasted vegetables are a perfect pairing for a cold fall night!
3/4 pound carrots- I used baby carrots already peeled
3 cups broccoli florets
4 small red potatoes- cut like fries
1 medium red onion- cut in wedges
4 cloves of garlic
2 tsp Garlic Powder
2 tsp Thyme
1 tsp Rosemary
Olive Oil- to coat pan and baking sheet
1 tsp Salt
1/2 tsp Pepper
Pork Tenderloin- 1 1/4 pound
2 Tbsp crushed fennel seeds
3/4 cup apple cider
2 tsp honey
Splash of dry white wine
1/4 cup of water
1 Tbsp butter
Preheat oven to 400 degrees. On a large baking sheet toss carrots, broccoli, potatoes, onion, 2 Tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, 1 tsp thyme, 1 tsp garlic powder, and 1/2 tsp rosemary. Peel 4 cloves of garlic and toss in with veggies. Place in oven to roast while you prepare the pork.
Season the pork with 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp rosemary, and coat with fennel seeds. In a large skillet heat 3 Tbsp olive oil over medium to high heat. Sear the pork turning to brown all sides 6-8 minutes. Transfer the pork onto the baking sheet with the vegetables. At this point if the veggies are about done take them off the baking sheet and put them aside. Roast the pork until cooked through and veggies are tender about 20 minutes (I like my potatoes crispy so I cook them a little longer). If you have a meat thermometer the pork is done when at 160 degree's. Always put the needle in the thickest part of the meat.
While the pork is roasting add cider, honey, wine, and water to skillet over medium heat and whisk to combine. Boil to reduce. If you want a more gravy like sauce add 1-2 Tbsp of flour. Once reduced by 1/2 turn heat to low and add 1 Tbsp butter to finish it off. When the pork is done let it rest outside of the oven for 5 minutes before slicing. Serve with the pork and veggies!!