Oven Roasted Pork Tenderloin with Carrots and Fennel
Indulge in the delightful flavors of Oven-Roasted Pork Tenderloin with Carrots and Fennel! This dish features succulent pork crusted in aromatic spices, roasted alongside sweet carrots, fragrant fennel, and zesty red onion.
As they cook together, the vegetables caramelize, enhancing the juiciness of the pork and creating a delightful contrast of textures. Carrots not only add a natural sweetness but are also full of health benefits. They’re packed with vitamins A, C, and K, promoting healthy vision, boosting the immune system, and supporting skin health.
This quick and easy tray bake simplifies cleanup while delivering a stunning presentation, making it perfect for family gatherings or intimate dinners. This recipe promises to impress and delight every palate!
Oven Roasted Pork Tenderloin with Carrots and Fennel
Ingredients
- Spice rub
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp ground coriander
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- 1 ½ lb pork tenderloin, trimmed and silver skin removed
- 1 tbsp avocado or olive oil
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- Vegetable seasoning
- 2 tsp preserved lemon paste or ½ lemon, juice and zest
- 2 tbsp avocado or olive oil
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp salt if using fresh lemon juice
- ⅛ tsp ground black pepper
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- 1 lb baby carrots
- 1 medium fennel bulb
- 1 small red onion, peeled
Instructions
- Preheat the oven to 400 degrees F.
- Combine the spice rub ingredients in a small bowl. Pat the pork tenderloin dry and coat with the spice rub, pressing it firmly into the meat. Set aside.
- Combine the vegetable seasoning in a medium bowl.
- Trim the top, bottom, and core from the fennel bulb. Cut the fennel bulb and red onion into thin ½ inch wedges. Put them into the bowl along with the carrots and toss in the vegetable seasoning, coating well.
- Place vegetables onto a parchment lined baking sheet and put in the oven.
- Next, heat one tablespoon of avocado oil in a heavy bottomed skillet over medium high heat.
- Add the pork tenderloin and sear well on all sides. It will take about 6 minutes.
- Add the pork tenderloin to the vegetables on the baking sheet. At the same time, give the vegetables a good stir.
- Finish cooking the vegetables and pork until the vegetables are tender and the pork reaches an internal temperature of 145 degrees F on a meat thermometer. You may have to cook the vegetables longer than the pork, but that's no problem as they can finish cooking while the pork tenderloin is resting.
- Let the pork rest on a plate for at least 4 minutes before slicing.
- Drizzle the pork juices over the sliced pork when serving.