Spiced Pork Tenderloin with Roasted Vegetables

wyseguide.com

Suzanne Clark

subheading: For the spice rub:

2 tsp fennel seed toasted and crushed

2 tsp garlic powder

2 tsp onion powder

1 tsp dried thyme

1 tsp coriander

2 tsp salt

¾ tsp black pepper

subheading: For the main dish:

1 ½ lbs carrots cleaned and sliced into sticks

2 bulbs fennel trimmed and cut into six wedges each

1 small red onion sliced

4 tbsp olive oil separated

1 lb pork tenderloin

subheading: For the sauce:

1 tbsp champagne vinegar

¾ cup apricot jam

1 tsp Dijon mustard

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