Mediterranean Pork Tenderloin with Roasted Vegetables

Name: Mediterranean Pork Tenderloin with Roasted Vegetables
Total time: 60 min
Ingredients: 2 1 ½-pound pork tenderloins ((halved crosswise)); 1 teaspoon ground coriander; 1 teaspoon dried thyme; 1 teaspoon granulated or powdered garlic; 1 teaspoon coarse or kosher salt ((plus more for seasoning the vegetables)); ½ teaspoon freshly ground black pepper ((plus more for seasoning the vegetables)); 10 thyme sprigs; 4 tablespoons olive oil; 1 large red or yellow onion ((peeled and cut into 1 ½-inch chunks)); 1 large fennel bulb ((peeled and cut into 1 ½-inch chunks)); 10 small white or red potatoes ((halved or cut into quarters, whatever gets you to 1-inch or so pieces)); 2 jalapeno peppers ((halved lengthwise, seeded, and sliced))

themom100.com

Mediterranean Pork Tenderloin with Roasted Vegetables is a sheet pan recipe. So easy to pull together and a great cold-weather dinner.

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Ingredients

2 1 ½-pound pork tenderloins ((halved crosswise))
1 teaspoon ground coriander
1 teaspoon dried thyme
1 teaspoon granulated or powdered garlic
1 teaspoon coarse or kosher salt ((plus more for seasoning the vegetables))
½ teaspoon freshly ground black pepper ((plus more for seasoning the vegetables))
10 thyme sprigs
4 tablespoons olive oil
1 large red or yellow onion ((peeled and cut into 1 ½-inch chunks))
1 large fennel bulb ((peeled and cut into 1 ½-inch chunks))
10 small white or red potatoes ((halved or cut into quarters, whatever gets you to 1-inch or so pieces))
2 jalapeno peppers ((halved lengthwise, seeded, and sliced))