Spiced Pork Tenderloin with Roasted Vegetables

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner and often less expensive than pork.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option for cooking.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: dried oregano

Dried herbs are often less expensive and have a longer shelf life.

Toast fennel seeds over low heat until fragrant.

Crush the toasted fennel seeds in a mortar and pestle or with a skillet against a cutting board.

In a bowl, mix crushed fennel seeds, garlic powder, onion powder, dried thyme, coriander, salt, and black pepper to create a spice rub.

Cut rainbow carrots into bite-sized pieces.

Trim the fennel bulb and cut it into thick quarters.

Cut the red onion into larger pieces to prevent it from burning during roasting.

In a large bowl, combine the carrots, fennel, and red onion; drizzle with olive oil and add some of the spice mixture.

Toss the vegetables to ensure they are evenly coated with olive oil and spices.

Place the vegetable mixture in a baking dish, ensuring the cut sides of the fennel are facing down for better browning.

Roast the vegetables in the oven before adding the pork tenderloin to ensure they cook evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary