Spice-Crusted Pork Tenderloin with Pan-Roasted Vegetables | America's Test Kitchen

Ingredients

• 4 large carrots , peeled and halved lengthwise
• 2 fennel bulbs , stalks discarded, bulbs halved and cut into 1-inch wedges through root end
• 1/4 cup extra-virgin olive oil , divided
• 1 tablespoon kosher salt , divided
• 1 teaspoon pepper , divided
• 1 tablespoon chopped fresh rosemary
• 1 1/2 teaspoons grated lemon zest
• 1 teaspoon ground coriander
• 1 teaspoon dry mustard
• 2 (1-pound) pork tenderloins , trimmed
• 2 tablespoons chopped fresh parsley