Roasted Pork Tenderloin with Apples and Carrot Purée - Koops Mustard

Ingredients

• 2 tbsp Koops’ Dijon Mustard
• 2 tbsp Pernod liqueur
• 1 tsp honey
• 2 cloves garlic, minced
• ¾ tsp pepper
• ¾ tsp salt, divided
• 2 pork tenderloins (10 to 12 oz each)
• 2 tbsp butter
• 2 Honeycrisp apples, cored and cut into 1-inch cubes
• ½ bulb fennel, chopped
• 2 shallots, chopped
• 1 tbsp finely chopped fresh rosemary