Spice-Crusted Pork Tenderloin with Pan-Roasted Vegetables

Name: Spice-Crusted Pork Tenderloin with Pan-Roasted Vegetables
Yield: Serves 4
Ingredients: 4 , large carrots, peeled and halved lengthwise; 2 , fennel bulbs, stalks discarded, bulbs halved and cut into 1-inch wedges through root end; 1/4 cup, extra-virgin olive oil, divided; 1 tablespoon, kosher salt, divided; 1 teaspoon, pepper, divided; 1 tablespoon, chopped fresh rosemary; 1 1/2 teaspoons, grated lemon zest; 1 teaspoon, ground coriander; 1 teaspoon, dry mustard; 2 (1-pound), pork tenderloins, trimmed; 2 tablespoons, chopped fresh parsley

20 comments

Appears in Cook's Country October/November 2019

Rubbing pork tenderloin with herbs, spices, and lemon zest before searing adds a lively jolt of flavor.

SERVES4

TIME30 minutes

Spice-Crusted Pork Tenderloin with Pan-Roasted Vegetables

WHY THIS RECIPE WORKS

Searing the tenderloin before roasting blooms the spice rub and helps it adhere to the pork.

This is a members' feature.