Balsamic & Rosemary Glazed Pork Tenderloin with Roasted Roots - Cancer Nutrition Consortium

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
• 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.
• 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.
• Stir vegetables in roasting pan. Place pork into pan, reduce heat to 350F and roast for 15-20 minutes or until pork is done.
• Slice pork tenderloin and serve with roasted roots.