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

Name: Spice-Crusted Pork Tenderloin with Pan-Roasted Vegetables | America's Test Kitchen
Total time: 30 min
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

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Rubbing pork tenderloin with herbs, spices, and lemon zest before searing adds a lively jolt of flavor.

Keywords

Main Courses
Vegetables
Pork
Weeknight

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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