Balsamic & Rosemary Glazed Pork Tenderloin with Roasted Roots

Ingredients

• 1 1/2 lbs Rainbow carrots cut lengthwise
• 1 bulb Fennel cut into 6ths
• 2 tablespoons Extra virgin olive oil
• 1 teaspoon Kosher salt
• 1/4 teaspoon Fennel seed
• 1/4 teaspoon Coriander seed
• 1/8 teaspoon Cumin seed
• 1 pinch Black pepper
• 1/4 cup Extra virgin olive oil
• 3 tablespoons Balsamic vinegar
• 1 bulb Garlic peeled
• 2 sprigs Fresh rosemary
• 2 tenderloins Pork

Instructions

1. Heat a roasting pan in a 425F oven for 5 minutes. Add 2 tablespoons extra virgin olive oil along with the carrots, fennel, and seeds. Season with salt and roast for 30 minutes without stirring.

2. In a blender, puree 1/4 cup extra virgin olive oil, balsamic vinegar, garlic cloves, and fresh rosemary until smooth. Season with salt and pepper.

3. Heat a heavy saute pan and spray with vegetable oil. Season pork tenderloins with salt and pepper. Brown pork on all sides in saute pan – 3 minutes per side. Remove from heat and coat with balsamic puree.

4. Stir vegetables in roasting pan. Place pork into pan, reduce heat to 350F and roast for 15-20 minutes or until pork is done.

5. Slice pork tenderloin and serve with roasted roots.

Nutrition Info

Calories:

235

Total Fat:

16g

Saturated Fat:

3g

Cholesterol:

49mg

Sodium:

373mg

Potassium:

481mg

Total Carbohydrate:

6g

Dietary Fiber:

1g

Protein:

17g

Vitamin C:

13%

Calcium:

4%

Iron:

8%